Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing

Wow them with this mid-week treat! Elegant and easy, this succulent pork
roast will impress family and friends alike.

Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing
from Campbell's Kitchen

Prep Time: 35 min. - Bake Time: 45 min. - Stand Time: 10 min.

2 tbsp. olive oil
6 medium green onions, chopped (about 3/4 cup)
1 tbsp. minced garlic
2 cans (14 oz. each ) artichoke hearts, drained and chopped
2 cans (13.75 oz. each ) sliced mushrooms, drained
2 tbsp. chopped fresh parsley
1 stick butter, cut into pieces
1 tsp. ground black pepper
3 cups Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)
1 pkg. (16 oz.) Pepperidge Farm(R) Herb Seasoned Stuffing
 5- to 7-lb. center cut boneless pork loin roast, butterflied
 Ground black pepper
 Garlic powder

Directions:
 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°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" intervals with
kitchen twine. (The remaining stuffing can be baked in a covered
casserole during the last 15 min. of roasting.)
 SPRINKLE additional black pepper and garlic powder over pork. Place
pork in roasting pan and bake for 45 min. or until cooked through but
slightly pink*. Let pork stand 10 min. Remove twine before slicing.
Serves 12 to 16.
 TIP: *The stuffing temperature should reach 165°F. and the internal
temperature of the pork should reach 155°F. During the stand time
the temperature of the pork will increase to 160°F.

If you are considering using this stuffing for a turkey, let it cool
completely before spooning into the turkey cavity.
<http://www.campbellkitchen.com/kitchen2006.asp?EID=1985&LID=67&ET=T&MID=2005175&E=1310&xf=757>

Kitchen Clip:
Butterfly pork loin by cutting lengthwise stopping about 1-inch from the
edge. Open the meat as you would a book, then place it between two
sheets of plastic wrap and pound it gently with the side of a heavy
cleaver or a rolling pin to make a rectangle about 1-inch thick.
Received on Wed Nov 1 19:14:40 2006