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Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing

Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing

5
(12)

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

serves 12 people

Ingredients

cost per recipe: $43.75

The price is determined by the national average.

  • 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 (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

view nutrition info

How to Make It

Step 1

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.

Step 2

Remove the skillet from the heat.  Add the stuffing and mix lightly.

Step 3

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.

Step 4

Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.

Step 5

Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes.  Remove the twine before slicing.  

Recipe Tips

  • Helper: 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.
  • Ingredient Note: 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.
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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(12)
  • Athoma W.

    January 23, 2017

    ATM

    This is the very best pork roast I have ever had. Everyone should fix this and find out just how good it is. A real winner.

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  • maggie b.

    March 22, 2014

    This recipe wasnt hard to make. It was great. Veggies included.

    I had my butcher butterfly this pork loin roast 3 or 4 times (cant remember) so it came out like a pastry sheet. Then I sprinkled both sides with McCormick Pinch of Steak Seasoning. I added some small cut broccoli to the filling. I had a frozen 1/2 bag in the freezer. It was wonderful!! I also made 1 of Campbell's swiss veggie casseroles on the side. My husband was in heaven.

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  • desmma

    March 26, 2013

    Easy to adjust amounts

    I live alone and hate to deprive myself of delicious food. Instead of a pork roast, I used a thick cut pork chop and made half the stuffing. I used half of that amount of stuffing and froze the rest. I roasted the pork chop on top of the stuffing for about half an hour, and it turned out great.

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  • love2cook

    March 5, 2013

    Very Tasty!

    I combined this with the apricot glazed pork and used my own stuffing. Had friends over, they begged for the recipe

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  • mpatrick

    November 12, 2011

    Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing

    Using 2-3 lb. roast, I follow the same recipe but add 2 pkg. pork gravy (prepared). Instead of roasting pan, I use a 9X9 glass baking dish coated with a light spray of Butter Flavored Cooking Spray. Surround roast with remainder of stuffing and coat with gravy and cover with aluminum foil. Remove foil for final 15 minutes. This results in a very moist casserole!

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