Stuffed Pork Roast

1/2 cup butter , cut into pieces

2 tbsp. olive oil

6 medium green onions , chopped (about 3/4 cup)

1 tbsp. minced garlic

3 cups Swanson® Chicken Stock

2 cans (14 ounces each) artichoke hearts , drained and chopped

2 cans (14 ounces each) sliced mushrooms , drained

2 tbsp. chopped fresh parsley

1 tsp. ground black pepper

1 pkg. (16 ounces) Pepperidge Farm® Herb Seasoned Stuffing

5 to- 7-pound center-cut boneless pork loin roast, butterflied

garlic powder

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 stock, artichokes, mushrooms, parsley and black pepper and heat to a boil.

Remove the skillet from the heat. Add the stuffing and mix lightly.

Heat the oven to 400°F. 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.)

Season the pork with additional black pepper and the garlic powder. Place the pork in a 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.

Tip: 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.

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