Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing

Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing

26

"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

1 h 30 m servings 560 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 1409 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

26
  1. 39 Ratings

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Most helpful

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...

Most helpful critical

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 ...

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...

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. ...

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 e...

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 gr...

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 ...

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 ...

Great recipe, didn't change a thing!

Very good roast. The stuffing was superb. I did cut the stuffing in half and still had some to cook on the side. Next time I'll season the meat a little more, but I do recommend this recipe. ...