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Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing

(13) See reviews
Image of the prepared Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing recipe
  • prep time: 35 min
  • total time: 1 hr 30 min
  • serves: 12 people

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

Ingredients

cost per recipe: $43.91

  • 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 Organic Free-Range Chicken Broth or 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

Instructions

  • 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.

  • 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.  

Reviews

(13)
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  • Tender and so juicy

    Elizabeth J.
    April 17, 2018

    I loved the way the pork came out but the stuffing was so much more than needed. I admit I was clumsy making the roll but I did my best and heated up more to serve on the side and still had so much I am freezing the rest.

  • ATM

    Athoma W.
    January 23, 2017

    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.

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

    maggie b.
    March 22, 2014

    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.

  • Easy to adjust amounts

    desmma
    March 26, 2013

    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.

  • Very Tasty!

    love2cook
    March 5, 2013

    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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    Made With

    Calories 534
    Total Fat 18 g
    Sat. Fat 7.5 g
    Trans Fat 0 g
    Cholesterol 158 mg
    Sodium 1278 mg
    Total Carb 36 g
    Dietary Fiber 8 g
    Sugar 4 g
    Added Sugars 0 g
    Protein 55 g
    Vitamin D 3 %DV
    Calcium 6 %DV
    Iron 27 %DV
    Potassium 23 %DV
    Calories 534
    Total Fat 18 g
    Sat. Fat 7.5 g
    Trans Fat 0 g
    Cholesterol 158 mg
    Sodium 1200 mg
    Total Carb 36 g
    Dietary Fiber 8 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 55 g
    Vitamin D 3 %DV
    Calcium 8 %DV
    Iron 26 %DV
    Potassium 23 %DV
    Calories 536
    Total Fat 18 g
    Sat. Fat 7.5 g
    Trans Fat 0 g
    Cholesterol 158 mg
    Sodium 1205 mg
    Total Carb 36 g
    Dietary Fiber 8 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 55 g
    Vitamin D 3 %DV
    Calcium 8 %DV
    Iron 26 %DV
    Potassium 23 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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