This lovely pork loin roast is crusted in pistachios and glazed with maple syrup… but you probably got all that from the title. What you may not know is that this is a dish you’ll be whipping up time after time once your friends and family get a taste of it!
Ingredients:
- 12 dried figs, halved and divided
- ½ cup (120 ml) Amaretto, divided
- 1x 2 ½ pound (1.25 kg) boned and rolled pork loin roast
- Salt and pepper
- ½ cup (120 ml) chopped pistachios, divided
- 4 tablespoons (60 ml) chopped thyme
- 4 tablespoons (60 ml) chopped rosemary
- 2 tablespoons (30 ml) olive oil
- 3 tablespoons (45 ml) maple syrup
- 1 tablespoon (15 ml) soy sauce
- 2 teaspoons (10 ml) cornstarch
- ⅛ teaspoon (0.75 ml) ground cinnamon
Method:
- Preheat oven to 325 F (160 C). Place the figs in a bowl and cover with ⅓ cup (80 ml) of the Amaretto. Allow the figs to soak for 30 minutes.
- Open the pork loin roast so it’s flat. Season the inside with salt and pepper. Spread half the soaked figs and half the chopped pistachios over the inside of the pork. Roll tightly and tie the roast off with butcher twine.
- Season the outside of the pork with salt and pepper. Roll the pork in the remaining pistachios, thyme, and rosemary.
- In a cast-iron skillet over medium-high heat, warm the oil. Sear the roast on all sides until nicely browned, 4-5 minutes per side.
- Transfer the roast to a rack set over a baking tray and roast in the oven for 2 hours.
- Transfer the roast to a cutting board and tent with foil. Reserve the pan drippings in a small saucepan.
- Place the saucepan of drippings over medium heat. Add the remaining figs, remaining Amaretto, maple syrup, soy, and cornstarch. Whisk constantly while bringing the sauce to a simmer. Allow to simmer until thickened, about 1 minute.
- Slice the pork, transfer to a serving platter, pour the sauce overtop and serve immediately.