Pistachio and Dried Cherry Stuffed Pork Loin

http://greenlitebites.com/2014/06/06/pistachio-and-dried-cherry-stuffed-pork-loin/
20140604_StuffedPorkLoin9a

I’ve been exited to share this idea with you all week because, of course, my family was unimpressed. Ugh. Sometimes they are so infuriating. This dish came out amazing! I’m serious, I loved every bite, and it was fun. Such an easy way to spruce up a boring pork loin.

See, here’s the problem. I bore EASILY. I love trying new things ALL the time and rarely eat the same dish twice.I guess that’s why I love to blog about food — it gives me an outlet to explore new tastes and get creative. Unfortunately, I married my complete opposite. The Husband really has zero interest in ever trying something new. He’s, the kind of guy who orders the same thing at every restaurant every time. He’d be happy with a burger or mac and cheese or wings pretty much every day for the rest of his life.

And I fear the 8-year-old takes more after him despite my best efforts. His response when I served this was, “It’s good except for that stuffing part. I would have liked it without that much better.”

OK then.

Pistachio and Dried Cherry Stuffed Pork LoinSo I’m here to share this with you in hopes someone gets as excited as I was. The pistachio-cherry stuffing added something special to an otherwise boring meal. It could have used a little drizzle of sauce but it wasn’t necessary. Those cherries pack a lot of flavor!

Here’s what I did…

  • ~3-pound pork loin (I used 2 small ones)
  • 2 tsp olive oil
  • 1/2 sweet onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup shelled pistachios, loosely chopped (60g)
  • 1/4 cup dried cherries, lightly chopped (40g)
  • 3 cups raw spinach, chopped (85g)
  • 1/2 tsp ground sage, plus some for sprinkling
  • Kosher salt and ground pepper

Pull out all your ingredients.

Stuffed Pork Tenderloin - ingredients

I’m trying to make an effort to do this more. I tend to fly through my kitchen like a tornado. This helps me get organized before I try a new idea. Notice I forgot the onion. It was one of those things I realized later would be a good addition.

First, prepare the pork loin. I was super disappointed that my package had 2 smaller ones instead of a larger one but decided to go with it.

These were so small I just kind of cut them down the middle and butterflied them.

cut pork loin

Once cut, place plastic wrap on top and bang a little thinner to even them out some.

Bang pork loin

Heat the oil in a skillet over medium-high heat. Add the onion and garlic.

onion and garlic cooking

Add the pistachios and cherries.

pork loin stuffing - pistachios and Cherries

Cook for a minute or two before adding the spinach and sage.

pork loin stuffing - spinach and sage

Cook until the spinach wilts down and all the flavors have a chance to merge.

Top the pork loin with the stuffing.

20140604_StuffedPorkLoin7

Roll tightly and secure with a toothpick or 2.

rolled stuffed pork loin

Repeat with second loin if you have one.

Place the pork in a baking dish and sprinkle with a little kosher salt, pepper and sage.

Pistachio and Dried Cherry Stuffed Pork Loin - before cooking

Bake until the internal temperature reaches at least 145 degrees and then let it rest for at least 5 minutes (this is to finish off cooking and help it hold together).

Slice thick and marvel at your yummy creation! (Lord knows the kids won’t. ;)

Pistachio and Dried Cherry Stuffed Pork Loin Sliced

I served it with a big side of roasted cauliflower.

Plate of Pistachio and Dried Cherry Stuffed Pork Loin

The kids did devour the cauliflower so I really can’t complain.

They may not have gone gaga over my awesome (if I don’t say so myself) dinner but I love these 3 to pieces!

the family

Post-dinner relaxing.

Here’s the approximate nutritional information based on the typical suggested 4-ounce protein serving recommendation.

Approx Nutritional Information per serving
Servings Amt per Serving
8 1/8 of the recipe
Calories Fat Fiber WWPs
332 15g 1g old: 8 new: 8
Sugar Sat Fat Carbs Protein
5g 4g 8g 41g
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3 Comments and 3 Replies

    1. roni

      ohh thanks! I forgot to say 400 degrees. :) And I roasted the cauliflower for about 20 minutes in the same oven.

  1. Megan

    Hi Roni, just found your blog, and really enjoy the videos! In the almond milk one, you mentioned you were about to try chocolate chip cookies using the almond meal… did they work out? I can’t find a post with that recipe, but maybe I missed it. Anyway, I’m enjoying searching your archives – great blog! :)

    1. Megan

      Thanks Roni! These look great, and some of the commenters mention using the meal in pie crust, and just adding to other baked goods, salads, etc. I love reducing waste! And love your lemon-saving tip as well! Brilliant! :)

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