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
cost per recipe: $33.40
The price is determined by the national average.
cup butter(1 stick)
tablespoons olive oil
medium green onion, chopped (about 3/4 cup)
tablespoon minced garlic
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cans (14 ounces each ) artichoke hearts, drained and chopped
cans (8 ounces each ) mushrooms, pieces and stems, drained
tablespoons chopped fresh parsley
teaspoon ground black pepper
package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
pounds center-cut boneless pork loinroast, butterflied (1 roast)
teaspoon garlic powder
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.