Lemon Pistachio Pork Roast

What you need:
3 lb pork oven roast*
1/3 cup liquid honey*
3 tbsp lemon juice
1 tbsp ground ginger
½ tsp ground cinnamon
1 cup coarsely chopped roasted pistachios*
1 cup fine dry bread crumbs*
1/3 cup dried raisins* and dried cranberries* each
2 tsp olive oil
3 tbsp pepper
1 ½ tsp salt

What you do:
1)Preheat oven to 350ºF
2)Combine honey, lemon juice, ginger, cinnamon.
3)Add pistachios, bread crumbs, raisins and cranberries, stir until combined.
4)Butterfly roast until it is spread out about ½ inch thick (ask us to do this for you, if you like)
5)Spread mixture evenly over roast, leaving a ½ inch border
6)Roll roast tightly, tie with butcher string.
7)Brush surface of roast with olive oil, combine salt and pepper and sprinkle over roast.
8)Cook roast for about 1 ½ hours, or until internal temperature reaches 155ºF - 160ºF
9)Cover with foil and let stand for about 15 minutes, away from heat
10)Carve against the grain (parallel to the strings) and serve

How it’s healthy for you
per serving
Calories 417
Fat 16.6 g; sat 3.8 g mono 8.4 g, poly 3.3 g
Cholesterol 62 mg
Sodium 434 mg
Protein 30g
Carbohydrates 38 g

*available at The Harvest Table
Recipe adapted from Company’s Coming Practical Gourmet