Almond shortbread biscuits prepared in a flash and ready to bake in just 15 minutes after being removed from the fridge. Easily digestible. Instead of using entire almonds to adorn the shortbread, you can use almond slivers.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 2 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 8 g |
| Sodium | 2262 mg |
| Sugars | 3 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
It was over cooked Only needed 15-20 mins/lb for total of 45 mins -1 hour not 2 hours. With lots of mayo it makes a nice sandwich
It was everything I imagined and more!! Yummy and I will be making it again!!!
This was okay; we love olives and muffalettas, but the Italian dressing marinade was a little much for our tastes. Thanks for the post.
very good. did not cook for the whole two hours though. cooked at 300 for an hour and then at 350 for 20 more minutes..I also used a smaller pork loin though. I also used foil so the pork loin could cook in its own juices making it tender and full of flavor.
I halved the stuffing and used it to stuff 2 LARGE pork chops. BF enjoyed it very much but I wasn’t thrilled. Not the recipe’s fault, just not for me.
this was exceptional; the only thing that i did differently was trim my roast so that it formed a 3/4 (approximately) slab; i then spread the olive relish evenly over the meat, rolled it up, and tied it with butchers twine; pleasing to the eye as well as tender and delicious!
Needs some sugar. The italian dressing also makes it a little sour. May be adding a little bit of olive oil would be good? Kinda salty, too.
I love the flavor of this. Be careful – I used mild pepperoncinis and the stuffing was still pretty spicy – fine for me, maybe not for you. Next time, I think I’ll use thick-cut chops and stuff them, as I think they will hold together better – the stuffing wanted to fall out of the roast when cut. This made a great pickley, olivey “sauce” in the pan. I had already made pasta with a parmesan/ garlic coating – but would have coated it with this if I’d realized it would be there… Thanks for the recipe, we’ll do it again!
Great presentation and wonderful taste! Served it with palenta and tossed salad.
WOW!! So good and worth the little bit of work!! The pork was so tender it was falling apart!!
VERY TASTEFUL. Family loved and will make again
This was such a fantastic dish, some work required but so worth it. It got huge reviews from my family. Thanks for posting this, it will be a staple in my house from now on!
After reading the ingredient list, I thought this sounded like a good recipe to try. But when I went to make it, I noticed that nowhere in the directions does it tell you what to do with the olive oil and balsamic vinegar called for. I think the cooking time is a little long, because my pork loin came out dry. I won’t be making this one again.
Great flavor. My guests loved it. Takes some time to prepare, but well worth it!