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Keto Dinner

Italian Stuffed Pork Loin with Olive Relish

This Italian-inspired stuffed pork loin brings bold Mediterranean flavors to your keto table. I've found it's a wonderful centerpiece for a family dinner, with juicy pork and a tangy olive relish that keeps carbs low. The marinated meat and savory stuffing make every slice satisfying, and you'll appreciate how effortlessly it comes together for such an impressive dish. The aromas while it roasts are truly inviting, and the bright olive notes complement the tender pork perfectly.

15 min Prep time 120 min Cook time 135 min Total time 6 Servings 380 Calories
Italian Stuffed Pork Loin with Olive Relish

Ingredients

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

Instructions

  1. Step 1

    Start by placing the pork loin in a shallow dish and pour the Italian dressing over it, making sure it's well coated. Cover and refrigerate for at least two hours to let the flavors penetrate. Meanwhile, prepare the olive relish. In a bowl, combine the chopped black olives, Spanish olives, garlic, onion, and pepperoncini. I like to add the olive oil and balsamic vinegar and stir until everything is mixed. Cover and chill until needed. When the pork has marinated, preheat your oven to 300°F. Remove the pork from the marinade and pat it dry. With a sharp knife, cut a lengthwise slit down the center, going about three-quarters of the way through to create a pocket. Season the inside with black pepper. Spoon the olive relish generously into the pocket, packing it in. Tie the loin with kitchen twine at intervals to hold its shape or secure with toothpicks. Place it in a roasting pan and bake for about two hours, or until the internal temperature reaches 160°F. Let it rest for 10 minutes before slicing to keep it juicy. Serve warm, spooning any pan juices over the top.

Chef's Tip

I always let the pork rest after roasting; it makes all the difference in keeping the meat tender. For a deeper flavor, pierce the loin in a few places before marinating so the dressing penetrates better.

Storage Tips

Store leftover stuffed pork in an airtight container in the fridge for up to 4 days. Reheat gently in the oven at 325°F until warmed through to keep the meat from drying out. You can also slice it cold for a quick keto lunch.

Variation Tips

For a twist, swap the Italian dressing with a lemon-herb vinaigrette. Add roasted red peppers or sun-dried tomatoes to the olive relish for extra depth. If you enjoy a bit of heat, include some crushed red pepper flakes. Serve alongside sautéed spinach, cauliflower mash, or a crisp arugula salad to round out the meal.

Frequently Asked Questions