Italian Stuffed Pork Loin with Olive Relish

Marinate the Pork (2 hours): Place the pork loin in a shallow dish and generously coat with Italian dressing. Ensure the entire surface is covered. Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to deeply penetrate the meat.

Prepare the Olive Relish (20 minutes): In a medium-sized bowl, combine the chopped black olives, Spanish olives, minced garlic, finely chopped white onion, and pepperoncini peppers. Drizzle with extra virgin olive oil and balsamic vinegar. Toss gently to combine all ingredients, ensuring they are evenly coated. Cover the bowl and refrigerate until ready to use, allowing the flavors to meld together.

Preheat the Oven (10 minutes): When the pork has finished marinating, preheat your oven to 300 degrees F (150 degrees C). This low and slow cooking method will ensure the pork remains tender and juicy.

Stuff the Pork Loin (15 minutes): Carefully slice the pork loin down the center lengthwise, cutting about 3/4 of the way through to the other side, creating a pocket. Generously stuff the pocket with the prepared olive relish, ensuring it is evenly distributed throughout the loin. Use kitchen twine to tie the pork loin closed, securing the filling inside.

Bake the Pork (2 hours): Place the stuffed pork loin in a roasting pan. Cover the pan with a lid or aluminum foil to retain moisture. Bake in the preheated oven for approximately 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C). Use a meat thermometer to ensure accuracy.

Rest and Serve (15 minutes): Once the pork is cooked, remove it from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Remove the kitchen twine, slice the pork loin into medallions, and serve immediately.