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A Sweetheart of a Pork Roast : Honey Glaze With Pistachio Color, Flavor Has Unique Taste

February 09, 1989

Pistachios add their unique green color and buttery flavor to this Valentine's Day dinner entree, Honey-Glazed Pistachio Pork Roast. It will make everyone in the family feel special.


1 (2- to 2 1/2-pound) pork roast, boned, rolled and tied

24 whole shelled natural pistachios


4 tablespoons dry Sherry

Dash ground cinnamon

Dash black pepper

1 tablespoon soy sauce

2 teaspoons cornstarch

1/4 cup chopped pistachios

Pistachio Rice Pilaf

With sharp knife, make 24 slits, 1-inch deep all over pork roast. Insert 1 pistachio into each slit. Place roast on rack in roasting pan and insert meat thermometer. Roast at 325 degrees, 1 3/4 to 2 hours or to internal temperature of 170 degrees.

Meanwhile, combine 2 tablespoons honey, 2 tablespoons Sherry, cinnamon and pepper. During last 30 minutes, baste several times with mixture. Transfer roast to platter and keep warm.

Add boiling water to drippings in pan to make 1/2 cup. Combine 3 tablespoons honey, remaining Sherry, soy sauce and cornstarch to drippings. Cook and stir until thickened. Add chopped pistachios. Serve with Pistachio Rice Pilaf. Makes about 8 servings.

Pistachio Rice Pilaf

1/2 cup chopped onion

1/2 cup chopped green pepper

2 tablespoons olive oil

2 beef bouillon cubes

2 cups boiling water

1 cup long grain rice

1/2 teaspoon salt

1/2 cup coarsely chopped natural pistachios

Saute onion and green pepper in oil until onion is tender. Dissolve bouillon cubes in boiling water. Add to onion mixture along with rice and salt. Cover and simmer 30 minutes or until rice is tender. Stir in pistachios. Makes 4 to 6 servings.

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