Best 6 Herb Salted Pork Loin With Dried Fruit Pistachio Stuffing Recipes

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**Unforgettable Dinner: Herb-Salted Pork Loin with Dried Fruit and Pistachio Stuffing**

Indulge in a culinary masterpiece that combines succulent pork loin, savory herbs, and a delightful stuffing made with dried fruits and pistachios. This dish offers a harmonious blend of flavors and textures that will tantalize your taste buds. The herb-crusted pork loin is roasted to perfection, resulting in a tender and juicy center. The stuffing, prepared with aromatic herbs, sweet dried fruits, and crunchy pistachios, complements the pork perfectly, adding a burst of flavors and textures in every bite. Accompanied by a medley of roasted vegetables, this dish is a symphony of flavors that will leave a lasting impression on your palate. Get ready to embark on a culinary journey with this exceptional recipe that promises an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

PORK LOIN STUFFED WITH DRIED FRUIT



Pork Loin Stuffed with Dried Fruit image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 14

1/4 cup golden raisins
1/4 cup pitted prunes, chopped
1/4 cup dried apricots, chopped
1/4 cup brandy or apple brandy
3 tablespoons extra-virgin olive oil
1 shallot, chopped
1/2 Golden Delicious apple, chopped
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon plus 1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
3/4 cup low-sodium chicken broth
1 3-pound boneless center-cut pork loin roast

Steps:

  • Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
  • Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
  • Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
  • Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.

HERB STUFFING WITH DRIED FRUIT



Herb Stuffing with Dried Fruit image

This bread stuffing with mixed dried fruit, sage, thyme and parsley makes a great accompaniment for roast turkey.

Provided by Food Network Kitchen

Time 2h

Yield 8-10

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, plus more for buttering the baking dish
One 1-pound loaf sliced white sandwich bread
3/4 cup mixed chopped dried fruit, such as apricots, cranberries and figs
2 tablespoons chopped fresh sage
2 teaspoons fresh thyme leaves, roughly chopped, plus more for garnish
1 large apple, such as Golden Delicious, peeled, cored and coarsely chopped
1 onion, chopped
2 stalks celery with leaves, chopped
Kosher salt and freshly ground black pepper
3 cups low-sodium chicken broth
1/4 cup chopped parsley, plus more for garnish
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
  • Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
  • Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.

DRIED FRUIT STUFFED PORK LOIN



Dried Fruit Stuffed Pork Loin image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

1/4 pound dried apricot halves
1/4 pound dried figs
1/3 cup golden raisins
1/2 cup apple juice
1 cup chicken broth, low sodium
4 fresh sage leaves
2 tablespoons butter
1 teaspoon ground ginger
2 garlic cloves
1 tablespoon lemon juice
Salt and pepper, to taste
3 pounds pork loin, boneless
Vegetable oil
Fresh herbs, such as parsley, sage, rosemary and thyme

Steps:

  • In a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth.
  • Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degrees F oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices.

FRUIT-STUFFED PORK LOIN



Fruit-Stuffed Pork Loin image

Pork is an excellent choice for a holiday family dinner. Stuffed with orange- and ginger-accented dried fruit, the glazed roast slices beautifully and appeals to all ages.

Provided by cpchef

Categories     Meat and Poultry Recipes     Pork

Time 2h

Yield 8

Number Of Ingredients 16

¾ cup chopped pitted prunes
¾ cup chopped dried apricots
1 tablespoon grated fresh ginger
1 teaspoon grated orange zest
½ teaspoon ground cumin
½ teaspoon ground cinnamon
salt and ground black pepper to taste
1 (4 pound) boneless pork loin roast, butterflied
¼ cup packed brown sugar
2 teaspoons all-purpose flour
2 teaspoons cider vinegar
1 teaspoon ground cumin
1 teaspoon mustard powder
½ cup water
1 teaspoon cornstarch
1 tablespoon water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
  • Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
  • Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
  • Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
  • Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.

Nutrition Facts : Calories 435.4 calories, Carbohydrate 25.7 g, Cholesterol 110.2 mg, Fat 20.1 g, Fiber 2.2 g, Protein 37.5 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 20.1 g

HERB SALTED PORK LOIN WITH DRIED FRUIT & PISTACHIO STUFFING



Herb Salted Pork Loin with Dried Fruit & Pistachio Stuffing image

This pork loin roast is a delicious entrée suitable for any holiday feast! The sweet and salty grain-free stuffing will delight even picky eaters.

Provided by Diamond Crystal Salt

Categories     Diamond Crystal® Salt

Time 1h35m

Yield 8

Number Of Ingredients 12

¼ cup Diamond Crystal® Kosher Salt
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 clove garlic, chopped
1 (3 pound) boneless pork loin roast, butterflied
¼ cup chopped roasted pistachios
¼ cup sweetened dried cranberries
¼ cup golden raisins
2 cloves garlic, chopped
1 tablespoon olive oil, or more as needed
Ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place Diamond Crystal® 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.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 8.9 g, Cholesterol 82.8 mg, Fat 18.4 g, Fiber 0.9 g, Protein 28.5 g, SaturatedFat 5.9 g, Sodium 2924.5 mg, Sugar 5.8 g

DRIED FRUIT STUFFING



Dried Fruit Stuffing image

Categories     Herb     Vegetable     Side     Bake     Thanksgiving     Stuffing/Dressing     Fig     Apricot     Cherry     Fall     Bon Appétit

Yield Serves 10

Number Of Ingredients 13

9 cups 1/2- to 3/4-inch pieces French bread cubes without crust (from about 12 ounces bread)
1/2 cup (1 stick) butter
4 1/2 cups chopped onions
2 cups chopped celery
2 1/4 cups dry Sherry
1 3/4 cups dried Mission figs (about 91/2 ounces), chopped
1 1/4 cups dried tart cherries (about 6 ounces)
1 1/4 cups dried apricots (about 6 ounces), chopped
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried rubbed sage
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 1/4 cups chicken stock or canned low-salt broth
3 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Melt butter in heavy large skillet over medium-high heat. Add onions and celery to skillet; sauté until vegetables are tender and golden, about 10 minutes. Add Sherry, figs, cherries, apricots, sage, thyme and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes. Add to bread cubes; stir to blend. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Add stock to stuffing; season with salt and pepper. Mix in beaten eggs.
  • Transfer stuffing to prepared baking dish. Cover and bake 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.

Tips:

  • To ensure even cooking, use a meat thermometer to check the internal temperature of the pork loin. It should read 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
  • If you don't have a meat thermometer, cook the pork loin for about 20 minutes per pound, or until the juices run clear.
  • Let the pork loin rest for 10-15 minutes before slicing to allow the juices to redistribute.
  • To make the stuffing ahead of time, simply combine all of the ingredients and refrigerate for up to 2 days. When you're ready to cook the pork loin, simply stuff it and roast it according to the recipe instructions.
  • If you don't have any dried fruit, you can substitute fresh fruit, such as apples, pears, or cranberries.
  • You can also add other nuts to the stuffing, such as almonds, walnuts, or pecans.

Conclusion:

Herb-salted pork loin with dried fruit, pistachio stuffing is a delicious and easy-to-make main course that is perfect for any occasion. The pork loin is cooked to perfection and the stuffing is flavorful and moist. This dish is sure to be a hit with your family and friends.

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