Olive Stuffed Pork Loin Recipes

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ITALIAN STUFFED PORK LOIN WITH OLIVE RELISH



Italian Stuffed Pork Loin with Olive Relish image

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

3 pounds boneless pork loin
1 cup Italian salad dressing
1 (10 ounce) can large, pitted black olives, drained and chopped
1 (8 ounce) jar Spanish olives, drained and chopped
4 cloves garlic
¼ white onion, chopped
10 pepperoncini peppers, drained and chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
cracked black pepper to taste

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-STUFFED PORK LOIN



Olive-Stuffed Pork Loin image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 55m

Yield 4 servings, plus leftovers

Number Of Ingredients 8

2 pound pork loin
Salt and ground black pepper
1/2 cup pitted Greek olives (such as Kalamata)
3 tablespoons olive oil, divided
2 tablespoons sherry vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon dried thyme

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.

OLIVE AND MEDJOOL DATE STUFFED PORK LOIN



Olive and Medjool Date Stuffed Pork Loin image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

One 3-pound pork loin
8 ounces sweet Italian sausage
1/2 cup pitted kalamata olives, chopped
1/2 cup seeded Medjool dates, chopped
1 tablespoon chopped shallots
2 tablespoons heavy cream
2 tablespoons breadcrumbs
1 egg yolk
2 tablespoons chopped fresh parsley
1 tablespoon za'atar
Kosher salt and freshly ground black pepper

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.

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

Stuffed Pork Tenderloin with lemon mushroom stuffing and creamy mushroom sauce.

Provided by strangeinplaces

Time 2h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • First, make the stuffing. Melt the butter with the oil in a large non-stick frying pan on medium heat.
  • Add the onions and cook for about 10 minutes, stirring occasionally - until the onions are translucent and soft. Add the sage, thyme, lemon juice and lemon zest and stir.
  • Turn the heat down a little and gradually add the breadcrumbs, stirring continuously so they absorb the butter and bulk up the mixture. If the breadcrumbs are too dry and there is no more butter to absorb, add a little more butter and melt it in. Transfer the mixture to a bowl and allow to cool.
  • Cut a slit about 3/4 of the way into the pork loins, along their full length. Flatten out in order to fill this pocket with the stuffing
  • Position the rashers of bacon side-by-side on a lightly greased large baking tray. The idea is that the bacon should be the length of the loin, so 6-8 depending on the sizes. Place the slit tenderloin on top of them. Fill the pocket with the stuffing mixture.
  • Close up the loin bit by bit by stretching the bacon and using it to seal up the pork. Try and get the join underneath the loin to keep it closed. Do this all the way along until the pork is wrapped up like a big parcel
  • Roast in a preheated oven at 200 degrees for 20-25 minutes, turning over halfway through. The bacon should be just crispy. Leave to rest for 5 minutes before slicing.
  • For the sauce:
  • Heat the oil and butter in a pan and sautee the mushrooms for about 5 minutes
  • Add the white wine, bay leaf & peppercorns and boil rapidly to reduce by half .Add the vegetable stock and cook for a further 5 minutes on a medium heat.
  • Stir in the mustard and then the cream. Season well. Simmer gently for 5 minutes. Serve the sauce around the pork

SPANISH PORK TENDERLOIN WITH OLIVES



Spanish Pork Tenderloin With Olives image

Make and share this Spanish Pork Tenderloin With Olives recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 18

1 (5 ounce) package yellow rice (such as Bella)
1/2 cup all-purpose flour
1 teaspoon black pepper
3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 1/2 lbs pork tenderloin, trimmed and cut into 1/4-inch-thick slices
4 teaspoons olive oil, divided
2/3 cup white wine vinegar
3 cups vertically sliced onions (about 1 pound)
1 cup green bell pepper, strips
1 cup red bell pepper, strips
2/3 cup sliced pimento stuffed olive
1 tablespoon sugar
1/8 teaspoon ground allspice
6 bay leaves
3 garlic cloves, sliced

Steps:

  • Cook the rice according to package directions, omitting fat; keep warm.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through pork) in a large zip-top plastic bag. Seal and shake to coat.
  • Heat 2 teaspoons oil in a large heavy skillet. Add half of pork; cook 4 minutes on each side or until done.
  • Remove pork from pan. Repeat procedure with 2 teaspoons oil and remaining pork.
  • Add the vinegar to skillet, stirring to loosen browned bits. Add onion and remaining ingredients, and simmer 8 minutes or until tender.
  • Return pork to pan; cover and cook 5 minutes or until mixture is thoroughly heated. Discard bay leaves. Serve over rice.
  • Nutritional Information.

Nutrition Facts : Calories 276.1, Fat 9.5, SaturatedFat 2.6, Cholesterol 74.8, Sodium 156.9, Carbohydrate 21.8, Fiber 2.6, Sugar 7.2, Protein 25.7

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