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Pork Loin 

 Be sure not to salt the relish as the olives provide plenty on their own.

 Cooking times may vary depending upon the true size of your pork loin, so it is important to check the internal temperature.


3 pounds boneless pork loin

1/2 cup Epicurean Spanish Picual Extra Virgin Olive Oil

1/2 cup Epicurean White Balsamic Vinegar

1 (10 ounce) can large, pitted black olives

, drained and chopped

1 (8 ounce) jar Spanish olives, drained

and chopped

4 cloves garlic

1/4 white onion, chopped

10 pepperoncini peppers, drained and


Reserve 1 Tablespoon of Epicurean Spanish Picual Extra Virgin Olive & 1 Tablespoon Epicurean White Balsamic Vinegar for the relish

cracked black pepper to taste


Place pork in a shallow dish and coat with 1 tablespoon  Epicurean Spanish Picual Extra Virgin Olive Oil and 1 tablespoon Epicurean White Balsamic Vinegar . 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 1 tablespoon Epicurean Spanish Picual Extra Virgin Olive and 1 tablespoon  Epicurean White 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).

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm