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 1/4" from both ends.

Cover top and sides with remaining cashew 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 1/4" border. Cover with the other flap.

Tie the stuffed pork loin 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 the meat thermometer registers 160F.

Remove from the oven and let stand for 10 min. before slicing into 1/2" thick slices.