Yield: approximately 2/3 cup.
1 2-2½ pound boned, rolled and tied pork loin roast
24 Whole, natural American pistachios
Honey Glaze (recipe follows)
Pistachio Sauce (recipe follows)
With a sharp knife make 24 slits, 1-inch deep all over pork roast; insert a pistachio into each slit. Place roast on rack in roasting pan; insert meat thermometer. Roast at 325° F., 1¾ to 2 hours until internal temperature of 170 degrees F. During last half-hour, baste several times with Honey Glaze. Transfer roast to platter; reserve pan drippings for use in Pistachio Sauce.