Cashew and Raisin-Stuffed Pork Loin
Cashew and Raisin-Stuffed Pork Loin – I am reviewing Easy Indian Cooking again today. I made another delightful dish from this cookbook. The first was Savory Indian Bread Pudding and it was a huge success!!
I had pork tenderloins in the freezer and decided to use those instead of purchasing a pork loin. They turned out great!! I served it with a simple salad of onions, jalapenos and tomatoes and basmati rice.
The cookbook has so many delicious recipes and it is outlined so nicely with a little blurb about each of the recipes in the left hand column along with any necessary tips to help guide you through the recipe. That is so very helpful. There are a few very vibrant pictures in two sections of the cookbook showcasing some of the dishes and spices, markets and pictures of Indian.
This is a must for anyone wanting to delve into the Indian cuisine but not wanting to be inundated with lengthy recipes. Each recipe is easy to understand and easy to accomplish. Here is another great recipe from Suneeta Vaswani. ENJOY!!
- ¾ cup raw cashew pieces
- ¾ cup raisins
- 1 piece peeled ginger root, 1" by 1½", cut into pieces
- 8 large cloves garlic
- 2 green chilies cut into pieces
- 1 Tbsp. corriander powder
- 1½ tsp. cumin powder
- ¾ tsp. salt
- ¼ cup oil
- 1 boneless pork center-cut single loin roast (about 2 lbs./1kg.)
- Preheat oven to 450F. In a food processor, combine cashews, raisins, ginger, garlic, chile, coriander, cumin and salt. Process until mixture is a coarse paste that holds together. Pour in oil and process for 30 seconds. Set aside one-third of the mixture.
- With the short end of the pork loin facing you, work a sharp knife through the center of the pork to make a tunnel. You might have to work from both ends. Open up the tunnel with your fingers. Stuff with remaining two-thirds of the cashew mixture, packing it in and stopping ¼" from both ends. Cover top and sides with remaining cashes mixture, patting it on firmly.
- Alternatively, slice pork loin horizontally almost, but not all the way through. Open into 2 flaps, like a book. Pound with a meat mallet to even thickness. Pat stuffing on one flap, leaving ¼" border. Cover with the other flap. Tie stuffed pork with kitchen string and firmly pat reserved cashew mixture all over top and sides, (This is the method I used for the pork tenderloins).
- Roast in preheated oven for 15 min. Reduce temperature to 350F and for 30 min. longer or until meat thermometer registers 160F. Remove from oven and let stand fro 10 min. before slicing into ½" thick slices.