Herb Salted Pork Loin with Dried Fruit & Pistachio Stuffing recipe
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Ingredients
- ¼ cup Diamond Crystal® Kosher Salt 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1 clove garlic, chopped 1 (3 pound) boneless pork loin roast, butterflied ¼ cup chopped roasted pistachios ¼ cup sweetened dried cranberries ¼ cup golden raisins 2 cloves garlic, chopped 1 tablespoon olive oil, or more as needed Ground black pepper to taste
Nutrition Info
- 317.6 caloriescarbohydrate: 8.9 gcholesterol: 82.8 mgfat: 18.4 gfiber: 0.9 gprotein: 28.5 gsaturatedFat: 5.9 gservingSize: -sodium: 2924.5 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Herb Salted Pork Loin with Dried Fruit & Pistachio Stuffing
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Place Diamond Crystal® Kosher Salt, parsley, thyme, rosemary and garlic in a food processor. Pulse several times until well blended.
Mix pistachios, dried cranberries, raisins, garlic, and 1 teaspoon of the herb salt mixture together in a bowl.
Unroll the pork roast onto a roasting pan or baking dish. Spread the dried fruit mixture evenly over the roast, leaving a 1-inch margin around the edges. Roll up the roast and tie with kitchen twine at two-inch intervals to hold stuffing in place.
Drizzle roast with olive oil, and sprinkle with herb salt and pepper to taste. Save any remaining herb salt for another use.*
Roast for 1 hour. Increase the oven temperature to 400 degrees F (200 degrees C), and roast until golden brown, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Allow roast to sit for 10 minutes prior to serving.