Herb Salted Pork Loin with Dried Fruit & Pistachio Stuffing

Pork loin roast is stuffed with pistachios, cranberries, and raisins then rubbed with a garlic-herb-salt mixture and roasted for a fabulous holiday main dish.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 318 Calories

Ingredients

• ¼ cup golden raisins
• ground black pepper to taste
• 1 teaspoon chopped fresh thyme
• 2 cloves garlic, chopped
• 1 clove garlic, chopped
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon olive oil, or more as needed
• ¼ cup sweetened dried cranberries
• ¼ cup Diamond Crystal® Kosher Salt
• 1 (3 pound) boneless pork loin roast, butterflied
• ¼ cup chopped roasted pistachios

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place Diamond Crystal® Kosher Salt, parsley, thyme, rosemary and garlic in a food processor. Pulse several times until well blended.

Step 3

Mix pistachios, dried cranberries, raisins, garlic, and 1 teaspoon of the herb salt mixture together in a bowl.

Step 4

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.

Step 5

Drizzle roast with olive oil; and sprinkle with herb salt and pepper to taste. Save any remaining herb salt for another use.*

Step 6

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).

Step 7

Allow roast to sit for 10 minutes prior to serving.