Ingredients
- 1-3/4 cups Wonderful Pistachios No Shells Roasted & Salted (approximately 3-1/2 cups in-shell)
- 1 4-lb. pork loin roast
- 1 cup packed flat-leaf parsley
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 cup dried apricots, chopped
- 1-1/4 teaspoons kosher salt
- 1-1/4 teaspoons ground coriander
- 3 small onions, quartered
- 6 sprigs of thyme
- 1 cup apple cider
Method
- Preheat oven to 450°F and set aside roasting pan.
- Butterfly pork loin by slicing in half within 1" of one edge and fold open. Lay 5 lengths of cooking twine under the open pork loin evenly spaced. This will help you tie it up once you fill the loin.
- Combine Wonderful Pistachios, parsley, garlic, and olive oil in a food processor. Pulse until coarsely chopped, add apricots, and then pulse once or twice to chop and mix together.
- Spread the filling evenly over the butterflied pork loin. Fold pork loin back over with filling in the center, using cooking twine to tie the loin together. Mix salt and coriander together and rub all over the loin.
- Place tied pork loin in a roasting pan, then scatter quartered onions and sprigs of thyme around the pan. Roast in oven for 30 minutes. Add cider to the pan and lower oven temperature to 350°F. Roast another 50 to 55 minutes until internal temperature registers 150°F on a meat thermometer.
- Remove roast from oven and let rest for 20 minutes. Pour any pan juices over roast, and garnish with roasted onions and more chopped Wonderful Pistachios to serve.
In this recipe
Roasted & Salted
For a good source of plant protein without any of the work, grab a bag of No Shells. Get Snackin’ TM.
Nutrition
- Serving size: 221g
- Calories per serving: 440
- Total Fat 21g
- Saturated Fat 5g
- Trans Fat 0g
- Cholesterol 110mg
- Sodium 430mg
- Total Carbohydrate 20g
- Dietary Fiber 4g
- Total Sugars 12g
- Includes 0g Added Sugars
- Protein 45g
- Vitamin D 1mcg
- Calcium 65mg
- Iron 3mg
- Potassium 985mg
Dietary needs
Let your taste buds do some exploring
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