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Stuffed Pork Roast with Artichoke & Mus




Source of Recipe


Mama;s Little Notebook
Stuffed Pork Roast with Artichoke & Mushroom Stuffing

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1/2 cup butter, cut into pieces

2 tablespoons olive oil

6 medium green onions, chopped (about 3/4 cup)

1 tablespoon minced garlic

3 cups Chicken Stock or Broth

2 cans (14 ounces each) artichoke hearts, drained and chopped

2 cans (14 ounces each) sliced mushrooms, drained

2 tablespoons chopped fresh parsley

1 teaspoon ground black pepper

1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

1 center-cut boneless pork loin roast, butterflied (5- to 7-pounds)

Garlic powder

* 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.
* Remove the skillet from the heat. Add the stuffing and mix lightly.
* Heat the oven to 400°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.)
* Season the pork with additional black pepper and the garlic powder. Place the pork in a 17 x 11-inch 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.