Open Mobile Menu
Open Mobile Menu

Culinary Corner with Chef Morissa: Pistachio and Dried Fruit Stuffed Pork Loin


• 1 tbsp. Fresh parsley, chopped
• 1 tbsp. Fresh thyme, chopped
• 1 tbsp. Fresh rosemary, chopped
• 6 Garlic cloves, chopped
• Salt and pepper to taste and season

Filling for Stuffed Pork Loin:
• 1 Boneless pork loin, butterflied
• ½ cup Chopped roasted pistachios
• ½ cup Sweetened dried cranberries
or cherries
• ¼ cup Golden raisins
• 3 Garlic cloves, chopped
• 2 tbsp. Oil
• Salt and pepper to taste


Preheat oven to 350 degrees. Mix salt, pepper, garlic and fresh herbs together. Meanwhile, mix pistachio, dried fruit, garlic and oil into the herb mixture. Open pork loin onto roasting pan. Spread fruit mixture evenly over the roast, leaving 1 inch around the edges. Roll up the roast tightly and tie with twine at 2-inch intervals to hold the filling in place. Season the top of the roast with salt pepper and more fresh herbs. Roast until internal temperature reaches 145 degrees. Let it cool for at least 10 minutes before slicing.