ITALIAN STUFFED PORK LOIN WITH OLIVE RELISH
Pork loin at its best! This recipe is my personal adaptation from a true Italian chef. It can easily be made at home and may just become one of your favorites, too!
Provided by BANZAI
Categories World Cuisine Recipes European Italian
Time 4h15m
Yield 8
Number Of Ingredients 10
Steps:
- Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours.
- For the relish, stir the black olives, green olives, garlic, onion, and peppers together in a bowl; stir in olive oil and balsamic vinegar. Cover and refrigerate until ready to use.
- When pork has finished marinating, preheat oven to 300 degrees F (150 degrees C).
- Slice the pork loin down the center lengthwise, cutting about 3/4 of the way through to the other side. Stuff full with the olive relish. Cover and bake in the preheated oven for about 2 hours, or until internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 435 calories, Carbohydrate 7.9 g, Cholesterol 82.6 mg, Fat 32.3 g, Fiber 1.9 g, Protein 28.6 g, SaturatedFat 7.9 g, Sodium 2261.7 mg, Sugar 2.8 g
OLIVE AND MEDJOOL DATE STUFFED PORK LOIN
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly). The incision should run from end to end lengthwise, and leave about 1/2 inch of the pork loin intact opposite the side of the incision. You should be left with the pork loin opened into about an 8-by-10-inch piece.
- In a medium mixing bowl, combine the sausage, olives, dates and shallots. Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley. Season with the za'atar and some salt and pepper.
- Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half. You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered. Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape.
- Put the loin on a roasting rack in a pan and season with salt and pepper. Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes. Rest the meat for 10 minutes before slicing. You should have 8 even slices from the roast.
OLIVE-STUFFED PORK LOIN
Provided by Robin Miller : Food Network
Categories main-dish
Time 55m
Yield 4 servings, plus leftovers
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives into slits all over pork. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork. Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees F. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.
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