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