Time: 1 1/2 hours approx.
1 1/2 lb pork loin roast, fat on and butterflied http://www.youtube.com/watch?v=Fz391Urnk30
1/2 cup shelled pistachios, chopped (you can use the cocktail kind and shell them yourself - I did - it's way cheaper, just takes a bit of time)
1/4 cup chopped walnuts
2 tbsp fig jam
String for trussing
1-2 tbsp olive oil
Salt & pepper to taste
1 tbsp beef bouillon concentrate
2 tbsp Tawny Port
Heat oven to 395oF. In a small bowl combine the walnuts, pistachios and fig jam. Lay the butterflied roast on a large board, fat side down and press flat. Spread the pistachio mixture evenly over the roast the roll it up carefully so that the stuffing does not slip out.. if it does, gently push it back in with your fingers. Wrap the roast with string, and secure the ends with a knot. Here's a handy video http://www.youtube.com/watch?v=AmjPrsnbmic&feature=related . Take a shallow baking dish (I usually prefer ceramic) and drizzle with the olive oil. Lay the roast on top, cover the dish with foil and roast for about one hour. Then, remove from oven and pour in the port, water and bouillon. Mix well scraping the bottom of the pan and return to oven, uncovered until the sauce has slightly thickened and the top of the roast is nicely browned.