How To Make Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing
Make a meal you won’t forget with this pork roast recipe stuffed with a savory artichoke, mushroom, and green onion filling.
Serves:
Ingredients
- ½cupbutter
- 2tbspolive oil
- 6mediumgreen onions,chopped
- 1tbspgarlic,minced
- 3cupsswanson® chicken broth,or swanson® certified organic chicken broth or swanson® natural goodness® chicken broth
- 2cansartichoke hearts,drained and chopped
- 24ozmushrooms,pieces and stems, drained
- 2tbspfresh parsley,chopped
- 1tspground black pepper
- 1pkgpepperidge farm® herb seasoned stuffing
- 5lbspork loin roast,center cut boneless, butterflied
- ½tspgarlic powder
Instructions
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Heat the oven to 400 degrees F. Heat the butter and oil in a 12-inch skillet over medium heat.
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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.
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Remove the skillet from the heat. Add the stuffing and mix lightly.
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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.
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Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
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Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.
Nutrition
- Calories: 558.64kcal
- Fat: 35.13g
- Saturated Fat: 13.76g
- Trans Fat: 0.31g
- Monounsaturated Fat: 14.80g
- Polyunsaturated Fat: 3.39g
- Carbohydrates: 16.56g
- Fiber: 1.70g
- Sugar: 3.51g
- Protein: 42.69g
- Cholesterol: 141.35mg
- Sodium: 391.79mg
- Calcium: 65.22mg
- Potassium: 1010.93mg
- Iron: 2.74mg
- Vitamin A: 75.61µg
- Vitamin C: 5.76mg
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