Roasted Boneless Pork Loin with Pistachios and Garlic
Ingredients:
1 Boneless pork loin roast (butterfly cut)
1 pound Heart of the Desert Green Chile Pistachio Nutmeats
4 heads fresh garlic
1 bottle Cajun power herbs and spices garlic sauce
Cracked/ground black pepper, to taste
1 container unwaxed dental floss
Steamed rice, as required
Green vegetables, as required
Instructions:
Open roast along the boned line (a boneless "pocket" of a
sort). In a diagonal pattern, arrange alternate lines of
pistachios and garlic along the inside face of the open,
boned, "pocket" area (spacing is subjective, I space about
1" between rows). Close roast (lower the flap). Truss Roast
together with Unwaxed Dental Floss. Roll tied/trussed Roast
in Cajun Power Sauce, then in the Black Pepper. Roast on
grill for 10 minutes per side (turning every 10 minutes)
until done. Never be too proud to use a meat thermometer! A
3 to 4 pound Roast will take about 30 to 40 minutes over a
hot fire. Allow Roast to rest for 10 to 15 minutes before
carving. Serve on top a bed of rice with your favorite green
vegetable on the side.
