Herb Salted Pork Loin With Dried Fruit & Pistachio Stuffing

• Herb Salt:
• 1/4 cup Diamond Crystal(R) Kosher Salt
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 clove garlic, chopped
• Stuffed Pork Loin:
• 1 (3 pound) boneless pork loin roast, butterflied
• 1/4 cup chopped roasted pistachios
• 1/4 cup sweetened dried cranberries
• 1/4 cup golden raisins
• 2 cloves garlic, chopped
• 1 tablespoon olive oil, or more as needed
• Ground black pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place Diamond Crystal(R) Kosher Salt, parsley, thyme, rosemary and garlic in a food processor. Pulse several times until well blended.
3. Mix pistachios, dried cranberries, raisins, garlic, and 1 teaspoon of the herb salt mixture together in a bowl.
4. Unroll the pork roast onto a roasting pan or baking dish. Spread the dried fruit mixture evenly over the roast, leaving a 1-inch margin around the edges. Roll up the roast and tie with kitchen twine at two-inch intervals to hold stuffing in place.
5. Drizzle roast with olive oil; and sprinkle with herb salt and pepper to taste. Save any remaining herb salt for another use.*
6. Roast for 1 hour. Increase the oven temperature to 400 degrees F (200 degrees C), and roast until golden brown, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
7. Allow roast to sit for 10 minutes prior to serving.

salt, crystal, parsley, thyme, rosemary, clove garlic, pork loin, pistachios, cranberries, golden raisins, garlic, olive oil, ground black pepper

Taken from www.allrecipes.com/recipe/239408/herb-salted-pork-loin-with-dried-fruit-pistachio-stuffing/ (may not work)