Maple Syrup Glazed Pistachio Pork Roast Recipe
Servings: 8
Ingredients
- 40 x whole, natural pistachios, shelled but not skinned
- 5 x dry and diced apricots
- 1/3 c. sherry - (75ml)
- 2 lb boned and rolled pork loin roasts - (1000grams)
- 2 Tbsp. extra virgin olive oil - (30ml)
- 2 Tbsp. fresh thyme, minced - (30ml)
- 1 Tbsp. fresh minced rosemary - (15ml) Maple syrup glaze (recipe below) Pistachio sauce (recipe below)
- 1 x salt and pepper Maple Syrup Glaze
- 2 Tbsp. maple syrup - (30ml)
- 2 Tbsp. dry sherry - (30ml)
- 1 dsh grnd cinnamon and pepper Pistachio Sauce
- 3 Tbsp. maple syrup - (45ml)
- 2 Tbsp. dry sherry - (30ml)
- 1 Tbsp. soy sauce - (15ml)
- 2 tsp cornstarch - (10ml)
- 1/4 c. pistachios - (60ml)
Directions
- Preheat oven to 325 F (165 C)
- Spread 24 of the shelled pistachios in one layer on a baking sheet. Bake in the oven for 4-5 min. Dump nuts on clean towel and let cold. Take off the skins by rubbing the nuts between two towels.
- Roughly chop the remaining pistachio nuts.
- Fold open the pork roast. Season the inside with salt & pepper and sprinkle with sherried apricots and the minced nuts. Tie off the roast.
- With a sharp knife, make 24 slits, 1-inch deep all over the roast. Insert a whole pistachio nut into each slit. Rub the roast with oil, thyme, rosemary and salt & pepper.
- Sear the roast in a skillet then place roast on a rack in a roasting pan and transfer to the oven. Insert meat thermometer and roast to an internal temperature of 170 degrees Fahrenheit (approximately 1 3/4 to 2 hrs), basting several times with the maple syrup glaze, using a pastry brush, during the last half hour. When completed, transfer the roast to a serving platter. Reserve the pan drippings for the pistachio sauce.
- Maple Syrup Glaze:Combine the maple syrup, sherry, and cinnamon and pepper in a small bowl.
- Pistachio Sauce:Heat the roasting pan, with drippings, on the stove, and add in some boiling water to make approximately 1/2 c.. Scrape up the tidbits on the bottom. Add in maple syrup, sherry, soy sauce and cornstarch. Cook and stir till thickened. Add in pistachios and stir.
- Serve over roast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 8 servings | |
| Calories 127 | |
| Calories from Fat 46 | 36% |
| Total Fat 5.28g | 7% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 116mg | 5% |
| Potassium 145mg | 4% |
| Total Carbs 15.28g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 10.99g | 7% |
| Protein 1.29g | 2% |
