Name: Pork Roast with Herb, Artichoke, and Mushroom Stuffing
Prep time: 35 min
Cook time: 55 min
Ingredients: 1/2 cup butter (1 stick); 2 tablespoon olive oil; 6 medium green onion, chopped (about 3/4 cup); 1 tablespoon minced garlic; 3 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth; 2 can artichoke hearts (14 ounces each); 3 can mushrooms (14 ounces each); 2 tablespoon chopped parsley; 1 teaspoon black pepper; 1 package Pepperidge Farm® Herb Seasoned Stuffing (14 ounces); 5 pound center-cut boneless pork loin roast, butterflied (1 roast); 1/2 teaspoon garlic powder

Pork Roast with Herb, Artichoke, and Mushroom Stuffing

By: Campbell's Kitchen

Pork Roast with Herb Artichoke and Mushroom Stuffing

By: Campbell's Kitchen

This exquisite Pork Roast with Herb, Artichoke, and Mushroom Stuffing looks elegant and sophisticated, yet you will be surprised at just how easy it is to prepare. With a center-cut boneless pork loin roast and an assortment of flavorful herbs, this will be the juiciest pork you've had recently. The stuffing, made of a blend of chopped onions and garlic, artichoke, and mushrooms, balances the pork beautifully. This Pork Roast with Herb, Artichoke, and Mushroom Stuffing is truly a show-stopping centerpiece to any classy dinner.

Serves12

Preparation Time35 min

Cooking Time55 min

Total TimeUnder 2 Hours

Recipe CourseMain Course

Ingredients

1/2 cup butter (1 stick)
2 tablespoons olive oil
6 medium green onion, chopped (about 3/4 cup)
1 tablespoon minced garlic
3 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
2 cans artichoke hearts (14 ounces each)
3 cans mushrooms (14 ounces each)
2 tablespoons chopped parsley
1 teaspoon black pepper
1 package Pepperidge Farm® Herb Seasoned Stuffing (14 ounces)
5 pounds center-cut boneless pork loin roast, butterflied (1 roast)
1/2 teaspoon garlic powder

Instructions

Tip: Bake the remaining stuffing mixture in a covered casserole with the pork for the last 15 minutes of baking time or until the stuffing mixture is hot.

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.

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.