Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing
Recipe from Pepperidge Farm

This show-stopping pork roast features exquisite taste and elegant presentation, but the reason it's one of our favorites is that it's so easy and reliable - you'll get great results every time.


Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing

by 2  people

read comments

add your rating
add a comment
Servings: 12
Prep Time: 35 mins
Total Time: 1 hr 30 mins
Related Categories: Pork Roast
 
savings in
change zip
 
Ingredients
  • 1/2  cup
    butter, cut into pieces
    see savings
    On Sale
  • 2  tbsp.
    olive oil
    see savings
    On Sale
  • 6 
    medium green onions, chopped (about 3/4 cup)
    see savings
    On Sale
  • 1  tbsp.
    minced garlic
    see savings
    On Sale
  • 3  cups
    Swanson® Chicken Stock
    see savings
    On Sale
  • 2  cans
    (14 ounces each) artichoke hearts, drained and chopped
    see savings
    On Sale
  • 2  cans
    (14 ounces each) sliced mushrooms, drained
    see savings
    On Sale
  • 2  tbsp.
    chopped fresh parsley
    see savings
    On Sale
  • 1  tsp.
    ground black pepper
    see savings
    On Sale
  • 1  pkg.
    (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
    see savings
    On Sale
  • 1 
    center-cut boneless pork loin roast, butterflied (5- to 7-pounds)
    see savings
    On Sale
  •  
    Garlic powder
    see savings
    On Sale
add ingredients to list

Directions
1.
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 stock, artichokes, mushrooms, parsley and black pepper and heat to a boil.
2.
Remove the skillet from the heat. Add the stuffing and mix lightly.
3.
Heat the oven to 400 degrees F. 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. (The remaining stuffing can be baked in a covered casserole during the last 15 minutes of roasting.)
4.
Season the pork with additional black pepper and the garlic powder. Place the pork in a 17 x 11-inch roasting pan.
5.
Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

Tip:
You can have the butcher butterfly the roast for you or do it yourself. To do it yourself, hold your knife horizontally and make a lengthwise cut about 1 1/2-inches deep along the side of the roast (do not cut all the way through). Open the roast like a book. Pound the pork with a meat mallet to achieve an even thickness.

Add Your Review
Related Recipe
Pork Medallions in Mushroom Marsala Sauce
Pork Medallions in Mushroom Marsala Sauce

 Articles
Could Hot Dog Stuffed-Crust Pizza Be on Deck?
... to introduce us to hot dog-stuffed pizza crusts. In case you didn't quite catch that, let us repeat: Hot dog.... Stuffed. Pizza crusts. Yes, for those who find an ordinary doughy crust bland or a simple cheese-stuffed... from our famous stuffed crust, with a FREE Mustard Drizzle," according to the company's website. Well... read more...
Artichokes Made Easy
... good basic recipe, like Artichokes with Herb-Butter Sauce (the preparation is pictured above). Fresh... can't do better than a simple sauce made with butter and fresh herbs for dipping. Baked Spinach-Artichoke..., stuffed with a mixture of cheese, breadcrumbs, tomatoes, and fresh herbs. They bake up bubbling and golden... read more...
Calling All Mushroom Lovers
... stuffed 'shroom, but these portobello mini-pizzasmake a delightful change from the norm. The mushroom...For those of us who love mushrooms--quite a few of us, thank you very much--there are never enough... mushroom recipes in which these forest vegetables take center stage. Mushroom lovers don't want "mushroom... read more...
More Great Recipe Ideas from Pepperidge Farm