10 ounce olives black pitted drained chopped canned
3 pounds pork loin boneless
4 cloves garlic
1 cup salad dressing italian
1 tablespoon olive oil
8 ounce olives spanish drained chopped
8 servings cracked pepper black to taste
10 pepperoncini peppers drained chopped
0.3 onion white chopped
Equipment
bowl
oven
Directions
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).
