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Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing

By: Campbell's Kitchen  
"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. "

Rating: This weblink has been rated 10 times with an average star rating of 4.2 Read Reviews (7)

Rate/Review | 998 people have saved this

Prep Time:
35 Min
Cook Time:
55 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 6 medium green onions, chopped
  • 1 tablespoon minced garlic
  • 2 (14 ounce) cans artichoke hearts, drained and chopped
  • 2 (13.75 ounce) cans sliced mushrooms, drained
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup butter, cut into pieces
  • 1 teaspoon ground black pepper
  • 3 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
  • 1 (16 ounce) package Pepperidge Farm® Herb Seasoned Stuffing
  • 1 (5 pound) center cut boneless pork loin roast, butterflied
  • Ground black pepper
  • Garlic powder

Directions

  1. 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.
  2. Add broth. Heat through.
  3. Place stuffing in large bowl. Add broth mixture. Mix lightly.
  4. 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.)
  5. 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.

Footnotes

  • Tip: *The stuffing temperature should reach 165 degrees F and the internal temperature of the pork should reach 155 degrees F. During the stand time the temperature of the pork will increase to 160 degrees F.
  • Have your butcher butterfly the roast for you. If not available, here's how to do it: Hold a knife horizontally, make a lengthwise cut about 1 1/2 inches deep along side of loin (do not cut all the way through). Open the loin like a book. Using a meat mallet pound the meat to make an even thickness if necessary.
  • If you are considering using this stuffing for a turkey, let it cool completely before spooning into the turkey cavity.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 560 | Total Fat: 28.4g | Cholesterol: 113mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2008 by Mrs.Saxon Supporting Member (Click to learn more about Supporting Membership)
Very original recipe. I happened to have a pork loin I needed a recipe for, this fit the bill... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2008 by MaryAnne aka Anne's daughter 
I made my own homemade stuffing. I also rubbed the pork with some olive oil and added italian... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2009 by David Cobbs 
Really superb but I think it was too much stuffing. Had gobs left over. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2009 by MYSBRAND Supporting Member (Click to learn more about Supporting Membership)
I made the stuffing but used it in a turkey roll for Christmas eve dinner. It was a huge it,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2008 by farmertom 
Stuffing wonderful, pork a little plain. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2008 by HUCKABUCK 
I'm sorry. The stuffing calls for way tooooo much butter and broth. It came out like soup. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by Kim Cilley 
My sister-in-law had us over for dinner and served this dish. Let me just ask if you've seen... MORE

 
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