Herb Salted Pork Loin with Dried Fruit & Pistachio Stuffing

Herb Salted Pork Loin with Dried Fruit & Pistachio Stuffing

Jennifer Baker

"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."
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1 h 35 m servings 318 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 2924 mg
  • 117%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place Diamond Crystal(R) Kosher Salt, parsley, thyme, rosemary and garlic in a food processor. Pulse several times until well blended.
  3. Mix pistachios, dried cranberries, raisins, garlic, and 1 teaspoon of the herb salt mixture together in a bowl.
  4. 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.
  5. Drizzle roast with olive oil; and sprinkle with herb salt and pepper to taste. Save any remaining herb salt for another use.*
  6. 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).
  7. Allow roast to sit for 10 minutes prior to serving.


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