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Pistachio Prune Pork Wrapped in Bacon

Salty, sweet with great texture combinations. The pork is moist, tender and delicious!

Ingredients

For the Pistachio Nut Stuffing and Topping

  • 1 1/2 cups Roasted and salted pistachios, roughly chopped
  • 3/4 cup Panko bread crumbs
  • 3 Cloves Garlic, minced
  • 3 Tbsp. Olive Oil, more for the pork preparation
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. Fresh rosemary, finely chopped, plus a few more sprigs for topping the pork
  • 1 Tbsp. Lemon zest, freshly grated
  • 1 tsp. Kosher or coarse sea salt
  • 1/2 tsp. Freshly ground black pepper
  • This will make more stuffing then required for this recipe. You will only use 1 1/2 cups of the pistachio stuffing. For the pork add 1/2 cup of chopped prunes to 1 1/2 cups of this original recipe.

For the Pork Loin

  • 3 1/2 Lb. Pork Loin
  • 4 Tbsp. Olive oil, divided-2 for inside the pork and 2 for topping
  • 1 1/2 cups Pistachio nut stuffing
  • 1/2 cup Dried prunes, chopped
  • 1 tsp. Salt
  • 1/4 tsp. Freshly ground black pepper
  • 6 sprigs Fresh rosemary

Instructions

To Make the Pistachio Nut stuffing

  • In a medium bowl combine roughly chopped pistachios, Panko, 3 Tbsp. olive oil, minced garlic, and the Dijon mustard. Mix well.
  • If it seems too dry, add a bit more olive oil. Stir in the chopped rosemary, lemon zest, 1 tsp. salt and 1/2 tsp. pepper until thoroughly blended. Set aside.
  • This is the original pistachio nut stuffing. For the Pork Loin, use just 1 1/2 cups of this stuffing and add 1/2 cup chopped prunes to make a total of 2 cups of stuffing for the Pork Loin.

To Prepare the Pork Loin

  • Preheat oven to 400 degrees.
  • Butterfly the pork and open like a book. Rub 2 Tbsp. olive oil inside the pork. Add at least 1 tsp. of Kosher salt and 1/4 tsp. freshly ground black pepper.
  • Add 1 1/2 cups of the pistachio prune stuffing inside the pork. Gently bring the pork together.
  • Tie the pork with kitchen string.
  • Stretch about 5 slices of bacon; enough to completely wrap the pork loin. Wrap the bacon around the loin tucking in ends of bacon as you wrap.
  • Top with the remaining 1/2 cup of pistachio prune stuffing. Drizzle 2 more Tbsp. olive oil over the top. Place 5 sprigs of rosemary on top of the loin. Halfway through roasting, check to see if the pork looks dry. If it does add another Tbsp. of olive oil.
  • Place in the hot oven for 10 minutes. Reduce heat to 350 degrees and roast another 45-60 minutes until an internal temp of 145 is reached.
  • Rest, tented under foil for 10 minutes. Remove all kitchen string and then slice into thick 1 inch slices.