STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE & MUSHROOM STUFFING
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.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees 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.
Nutrition Facts : Calories 419.6 calories, Carbohydrate 33.8 g, Cholesterol 87.7 mg, Fat 19.1 g, Fiber 5.4 g, Protein 28.8 g, SaturatedFat 7.9 g, Sodium 1276.7 mg, Sugar 3.1 g
STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING
Yield Serves 12
Number Of Ingredients 12
Steps:
- 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.
- 2. Remove the skillet from the heat. Add the stuffing and mix lightly.
- 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.
- 4. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
- 5. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.
STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING
Steps:
- 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.
- 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.
STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING
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.
Provided by Allrecipes Member
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in large skillet. Add green onions and garlic and cook until tender. Add artichokes, mushrooms, parsley, butter and black pepper. Cook and stir until butter is melted.
- Add broth. Heat through.
- Place stuffing in large bowl. Add broth mixture. Mix lightly.
- Preheat oven to 400 degrees F. Sprinkle pork with black pepper. 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. (The remaining stuffing can be baked in a covered casserole during the last 15 minutes of roasting.)
- Sprinkle additional black pepper and garlic powder over pork. Place pork in roasting pan and bake for 45 minutes or until cooked through but slightly pink*. Let pork stand 10 minutes. Remove twine before slicing. Serves 12 to 16.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 37.9 g, Cholesterol 113.4 mg, Fat 28.4 g, Fiber 5.9 g, Protein 38 g, SaturatedFat 11.6 g, Sodium 1408.8 mg, Sugar 3.5 g
STUFFED PORK ROAST
My mother gave me this recipe from Southern Living Magazine, many years ago, when I was looking for something different for Christmas Dinner.
Provided by Souzette
Categories Pork
Time 3h15m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Buy a boneless, rolled pork loin.
- Rolled pork loin comes in two pieces.
- Cut each one lengthwise to, but not through, the other side.
- Open the meat like a book and pound to 1/2 inch thickness.
- Sprinkle each side with 1/4 teaspoons each of salt, pepper, and coriander.
- To prepare stuffing:.
- Cook sausage until slightly pink; drain well and pat dry with paper towels.
- Combine sausage and the next 9 ingredients; set aside.
- Lay out enough 10" pieces of string, spaced 2 inches apart, the length of meat.
- Place one piece of meat on strings, with strings crossing under meat horizontally.
- Spoon stuffing mixture evenly down center of one piece of meat.
- Top with remaining pork rectangle.
- Tie securely with the string at 2 inch intervals, securing sides together.
- Trim loose ends of string.
- Place roast on a greased rack in a shallow roasting pan.
- Insert a meat thermometer into the thickest portion of the meat, making sure it doesn't touch fat or stuffing.
- Bake at 325 degrees for one hour and 30 minutes or until meat thermometer registers 145 degrees.
- Combine cherry preserves and orange marmalade; stir well.
- Brush roast with preserve mixture.
- Bake an additional one hour or until thermometer registers 160 degrees, basting often.
- Allow approximately 30-35 minutes per pound.
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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.
- 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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