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)
- With a sharp knife make 24 slits, 1-inch
deep all over pork roast; insert a pistachio into each slit.
- Place roast on rack in roasting pan; insert
meat thermometer.
- 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.
- 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.
