Stuffed Pistachio Crusted Pork Loin

"At times our own light goes out and is rekindled by a spark from another person. Each of us has cause to think with deep gratitude of those who have lighted the flame within us." - Albert Schweitzer

This is a quote in the front of one of my favorite books The Flavor Bible. It is really an amazing book to be able to cross refrence flavors when compling a dish. But I was stumped about exactly how I wanted to do this dish. I had a conversation with one of my favorite chef's who also happens to be my best friend. I trust her judgement and she brought the random thoughts into a cohesive dish.


Stuffed Pistachio Crusted Pork Loin

I wish I had gotten my sauce a little thicker.

When I decided to do a stuffed crusted pork loin, my original intention was to stuff it with dried apricots and cherries.Unfortunately, when shopping for the recipe, my store was all out of dried cherries. I chose instead to go with a Sun-Maid mix that had raisins, apples, apricot, peaches, plums and cherries.
Feel free to play with the fruit that you use for your stuffing, As well as the type of vinegar as well, trading the red wine forbalsamic.

2 Tbsp olive oil
1 ea shallot, sliced thin
2 ea clove garlic, sliced
1 ¾ cup Red Wine
1 ½ cup dried fruits (apricots, dates, raisins, etc.)
¼ cup Apple Cider Vinegar
¼ cup Red Wine Vinegar
½ cup sugar
1 cup Pistachios
½ tsp Red Pepper Flakes
1 each lime for zest and juice
3 lbs Pork Loin Roast
2 cups Chicken Stock
2 tbsp Butter
Salt and Pepper, To taste

Oven Temperature: 325°F


1 Heat Olive olive oil over med-high heat.

2 Add Shallots and cook till translucent.

3 Stir in garlic, red wine, dried fruit, apple cider vinegar, red wine vinegar and sugar.

4 Add salt and pepper to taste

5 Bring to a boil, then cover and remove from heat.

6 Allow fruit to sit covered for 30 minutes.

7 Place pistachios in food processor along with red pepper, zest of lime, 1 tbsp salt and 2 tsp pepper and process till mixture has a fine consistency.

8 Strain Fruit reserving liquid.

9 Cut pork loin roast in half , stopping ½ inch from cutting all the way through.

10 Lay open pork loin in front of you and place fruit mixture on top.

11 Fold loin back over and tie together with butchers twine.

12 With fat side up, generously coat tied loin with pistachio mixture.

13 Place in pan into 325° oven till thermometer registers 155° (45 min to 1 hour depending on thickness of loin)

14 Place reserved juice from fruit back into sauce pan along with 2 cups of Chicken stock.

15 Slowly reduce sauce to ¾ cup while loin is cooking.

16 When pork loin is at temperature, remove and allow to rest for 15 minutes.

17 While resting finish sauce, by adding lime juice and stirring in 2 tablespoons of butter. Adjust seasoning with salt and pepper to your taste.

18 Slice Pork Loin and serve with sauce.