Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing
Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing
Ingredients
- 3 cups Swanson® Chicken Broth
- 1/2 cup butter(1 stick)
- 2 tablespoons olive oil
- 6 medium green onion, chopped (about 3/4 cup)
- 1 tablespoon minced garlic
- 2 cans (14 ounces each ) artichoke hearts, drained and chopped
- 3 cans (8 ounces each ) mushrooms, pieces and stems, drained
- 2 tablespoons chopped fresh parsley
- 1 teaspoon ground black pepper
- 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
- 5 pounds center-cut boneless pork loin roast, butterflied (1 roast)
- 1/2 teaspoon garlic powder
Directions
Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil. Remove the skillet from the heat. Add the stuffing and mix lightly. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.
Main Products
Swanson Broth Chicken Natural 99% Fat Free No Msg Added
Lowes Foods Salted Butter Sticks 4 Count
Lowes Foods Olive Oil Pure
Green Onion
Christopher Ranch Minced Garlic
Parsley
Boneless Blade Pork Loin Roast (Avg. 2.5lb)
Spice Bazaar Garlic Powder