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Ingredients
- Herb Seasoned Artichoke & Mushroom Stuffing:
- -1 tsp. ground black pepper
- -1 stick (1/2 cup) butter, cut into pieces
- 3 cups Swanson® Chicken Broth (regular, Natural Goodnes or Certified Organic
- -2 tbsp. olive oil
- -1 pkg. (16 oz.) Pepperidge Farm® Herb Seasoned Stuffing
- -6 medium green onions, chopped
- Roast Pork:
- -1 tbsp. minced garlic
- -5- to 7-lb. center cut boneless pork loin roast, butterflied
- -2 cans (14 oz. each) artichoke hearts, drained and chopped
- -Ground black pepper
- -2 cans (13.75 oz. each) sliced mushrooms, drained
- -Garlic powder
- -2 tbsp. chopped fresh parsley
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Recipe Info
Category : Pork & Veal
Rating : 0
Contributor : marc
Print Recipe
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Directions
PREPARE stuffing: HEAT butter and oil in 12” skillet. Add green onions and garlic and cook until tender. Stir artichokes, mushrooms, parsley, butter and 1 tsp. black pepper into skillet. Add broth. Heat through. PLACE stuffing in bowl. Add broth mixture and stir lightly to coat.
PREPARE pork: HEAT oven to 400°F. Spoon 3 cups stuffing mixture down center of pork. Fold sides over filling to form a roll. Tie pork crosswise at 2” intervals with kitchen twine. (The remaining stuffing can be baked in covered casserole during last 15 min. of roasting.)
SPRINKLE additional black pepper and garlic powder over the pork. Place the pork in a roasting pan.
BAKE for 45 min. or until cooked through. Let pork stand for 10 min. Remove twine before slicing.
Serves 12.
TIP: *The stuffing temperature should reach 165°F
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