Herb-Crusted Pork Loin with Pistachios


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
I've been thinking for a week or so what to cook for Grill Fest. Decided to do this stuffed center cut pork loin roast. Stuffing included roasted pistachios, coarsely chopped, golden raisins also chopped, garlic, lemon zest and Italian Parsley. Also did some mashed sweet potatoes with grilled onion and mushrooms, and finally some grilled green beans with lemon oil. I also did a special dessert, but I'll do a separate post for that. Here are my pictures.

Three nice sweet potatoes on for about an hour.



Got the onions and mushrooms going.



Mushrooms getting a little more attention.



Here are most of the ingredients for the pork stuffing.



Here's my refreshment for the afternoon/evening. Another brewery a few miles from the house. This is their Porter, it's called Shot in the Dark. Very nice.



Here is the center cut pork loin roast. About 2.5 lbs. I've carved out a hole for the stuffing.



Roast is stuffed. Opening through roast is approximately 1 inch.



Got the rub on. This is a homemade rub called Tuscan Rosemary Rub.



The Green Line, An Khe, 1968. Oooops. Not with oak trees. Last Thursday we had significant lightning in the mountains and there are three major fires going on around us. I think it started 13 including those in neighboring counties. They use these old Chinooks as transport for the fire support effort. Lots of bombers going over too.



Sweet Potatoes mashed and mixed with onion and mushrooms.



To be continued
 
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Pork roast is on for about an hour to an IT of about 155.



Sweet potatoes on for a reheat. I made them earlier in the afternoon.



Pork roast is done.



Resting.



Plated.



Thanks everyone for looking. Sneak preview of the dessert in that last pic.
 
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Really a great cook Dwain! Already hit your dessert post that's on my hit list too!
Hope all goes well with the fires we finally got rain, been pouring for the last two days. Because of the fire danger going way down AZ is sending some fire fighters to Cali to help out. Stay safe.
 
Great Grill Fest 2 cook Cliff. Looks real guud.
We too have been getting some rain here, got a gully washer yesterday.
Hope that they get the fires out in your area soon. So far this year we have been okay.
 
Looks and sounds delicious! Do you have a recipe, or did you just wing it? I'm going to have to try this.
 
JimK said:
Looks and sounds delicious! Do you have a recipe, or did you just wing it? I'm going to have to try this.
Click to expand...

Hey Jim. This is an older recipe I've had for years.

Roast and stuffing

1/3 cup roasted pistachios, coarsely chopped
3 tbsp golden raisins, finely chopped
2 cloves of minced garlic
Zest and juice of one lemon
1/4 cup of flat leaf parsley
K Salt and Pepper to taste
2 tbsps OO Divided
One center cut pork loin, about 2 lbs.

Rub for roast

2 tbsp dried rosemary, crushed
2 cloves garlic, minced
1 tsp K Salt
1/4 cup flat leaf parsley finely chopped
1 tbsp coarse ground black pepper

Combine all the stuffing ingredients, EXCEPT FOR THE LEMON JUICE. Also only use one tbsp of the OO in stuffing mix.
With a long knife cut a 1 inch hole through body of roast.
Stuff roast with pistachio mixture

Rub down roast with remaining tbsp of OO. Combine rub ingredients and coat the roast.

Cook over indirect/ medium heat until IT reaches about 155 degrees. Dome Temp should be between 350-375 degrees. Took about an hour. Remove to a platter. Drizzle the lemon juice over roast. Rest it for about 10 minutes, slice and serve.
 
Gary H. NJ said:
Love the loin. Bravo. Also noticed a tasty, unnamed rustic (fruit?) tart in the background... ;)
Click to expand...

Hey Gary.. See my separate thread on the Strawberry Crostata. It kind of got buried on pg 2 when all the other awesome posts came rolling in from Grill Fest weekend. Thanks for your comments.
 
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