Herb Salted Pork Loin with Dried Fruit & Pistachio Stuffing

Herb Salted Pork Loin with Dried Fruit & Pistachio Stuffing
  • Herb Salt:
  • 1/4 cup Diamond Crystal® Kosher Salt
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 clove garlic, chopped
  • Stuffed Pork Loin:
  • 1 (3 pound) boneless pork loin roast, butterflied
  • 1/4 cup chopped roasted pistachios
  • 1/4 cup sweetened dried cranberries
  • 1/4 cup golden raisins
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil, or more as needed
  • Ground black pepper to taste


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place Diamond Crystal(R) Kosher Salt, parsley, thyme, rosemary and garlic in a food processor. Pulse several times until well blended.
  3. Mix pistachios, dried cranberries, raisins, garlic, and 1 teaspoon of the herb salt mixture together in a bowl.
  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.
  5. Drizzle roast with olive oil; and sprinkle with herb salt and pepper to taste. Save any remaining herb salt for another use.*
  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).
  7. Allow roast to sit for 10 minutes prior to serving.

05/07/2018
Herb Salted Pork Loin with Dried Fruit & Pistachio Stuffing, recipe PT15M PT1H 5 455 calories

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