Recipe 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.
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green onions, chopped
2 (14 ounce) cans
artichoke hearts, drained and chopped
2 (13.75 ounce) cans
sliced mushrooms, drained
chopped fresh parsley
butter, cut into pieces
ground black pepper
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
Five stars - WITH some small, but certainly not minor, modifications. To rate this any lower might risk turning people off to trying it, and this roast was too good to risk that. I started with a not quite three pound roast, which I had my meat cutter butterfly for me. Because of its size, I basically reduced the stuffing ingredients by half. Using fresh mushrooms, shallots and garlic I made a duxelles - finely mince the ingredients, saute in butter for several minutes until it sort of resembles a paste, then deglaze with a splash of white wine. To that I added the artichokes and parsley, a cup of chicken broth (remember, I'm making about half a recipe of stuffing) and only enough Herb Seasoned Stuffing to absorb the broth. Added salt and pepper to taste. Rather than plopping the stuffing all in the center of the roast I spread it over the entire roast (which I salt and peppered as well), to within a half inch of the edges, creating a pinwheel effect. After tieing the roast with kitchen twine as directed in the recipe, I roasted it at 450 degrees for 10 minutes, then lowered the temperature to 350 and roasted it for another hour, until an instant read thermometer read 155 degrees. The meat was moist and tender, and the stuffing phenomenal, possibly the best I've ever had. This was just for me and Hubs but it was so beautiful and elegant it would be a great company entree to impress. This involves more than the usual preparation, but it was worth the extra effort.
Im not to into semi homemade! Making your own stuffing instead oif using a mnix is just as easyand you can adjust flavors to your liking. The one thing that is a MUST for me when youre making a stuffed loin is you HAVE to sear the outside before you bake! After its tied just place into a skillet of med-hot oil and turn until a nice browned sear on all sides. Then pop into your pan and into oven!This not only makes the meat ALOT more moist after baking, but keeps the seasoning on the meat instead of having it washed away during cooking, it looks a lot nicer to!
As written, 4 stars. If you brine your pork loin, you have potential! I don't care for mushrooms or artichoke hearts in my stuffing, so I added some dried cranberries and like others, garlic. To brine a pork loin of 3-6 lbs, mix 1/4 cup each of table salt and sugar in 2 quarts of water. Soak the pork in this brine for 1.5-2 hrs. This will make your meat so much more flavorful and juicy!
My sister-in-law had us over for dinner and served this dish. Let me just ask if you've seen the scene from When Harry Met Sally where Harry and Sally are in the restaurant?? Well, that would explain how delicious this dish is! For those of you who haven't seen this movie let's just say it's better than, ummm, well I think you get the picture. Truly my favorite dish EVER! As long as donuts aren't considered a dish. =)
Just a suggestion for all of you who seem to have dry meat issues- get a meat thermometer and you will never have dried out meat again!
Very original recipe. I happened to have a pork loin I needed a recipe for, this fit the bill perfectly. Very easy to make, flavorful stuffing. Only suggestions would be some sort of glaze or gravy for the meat because that was a little lacking in flavor.
I made my own homemade stuffing. I also rubbed the pork with some olive oil and added italian seasoning (about 1 tbls) before baking. Very similar to a pork tenderloin with stuffing recipe on this sight (which is probably cheaper to make!). Came out very yummy, although I always overcook my pork because my husband does not like to see any pink....but that is my problem! This is really a recipe for stuffing when you think about it, so I don't know how helpful my review is!
Great recipe, didn't change a thing!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 256
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