Cashew and Raisin-Stuffed Pork Loin
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
An easy pork recipe with amazing flavor!!
  • 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.)
  1. 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.
  2. 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.
  3. 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).
  4. 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.
Recipe by Noshing With the Nolands at