The flavor of pistachios combined with this honey-glazed pork roast can't be beat for a delicious main dish.

Honey-Glazed Pistachio Pork Roast

2 to 2 1/2 pound boned, rolled and tied pork loin roast
24 whole, natural California pistachios
Honey Glaze (recipe follows)
Pistachio Sauce (recipe follows)

1. With a sharp knife make 24 slits, 1-inch deep all over pork roast; insert a pistachio into each slit.
2. Place roast on rack in roasting pan; insert meat thermometer.
3. Roast at 325°F (160°C), 1 3/4 to 2 hours or to internal temperature of 170°F 80°C). During last half hour, baste several times with Honey Glaze.
4. Transfer roast to platter; reserve pan drippings for use in Pistachio Sauce.

Makes approximately 8 servings.

Honey Glaze: Combine 2 tablespoons each honey and dry sherry and dash each ground cinnamon and pepper. Makes approximately 1/4 cup.

Pistachio Sauce: Add boiling water to drippings in roasting pan to make 1/2 cup. Combine 3 tablespoons honey, 2 tablespoons dry sherry, 1 tablespoon soy sauce and 2 teaspoons cornstarch; add to drippings. Cook and stir until thickened; add 1/4 cup chopped, natural California pistachios. Makes approximately 2/3 cup.

Recipe provided courtesy of the California Pistachio Commission.