Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing

This impressive pork roast gets much of its amazing flavor and stunning
looks from perfectly seasoned Pepperidge Farm® Stuffing. If you want to
make a culinary statement, put this beautiful dish on the table!

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.

1/2 cup butter (1 stick)
2 tablespoons olive oil
6 medium green onions, chopped (about 3/4 cup)
1 tablespoon minced garlic
3 cups Swanson® Chicken Broth (Regular, Natural Goodness^TM *or*
Certified Organic)
2 cans (14 ounces *each*) artichoke hearts, drained and chopped
3 cans (8 ounces *each*) mushrooms, pieces and stems, drained
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
1 center-cut boneless pork loin roast, butterflied (5 to 7 pounds)
Garlic powder

1. Heat the oven to 400°F. 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 broth, artichokes, mushrooms, parsley and
black pepper and heat to a boil.

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

3. 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.

4. Season the pork with additional black pepper and the garlic powder.
Place the pork into a large roasting pan.

5. Bake for 45 minutes or until the pork is cooked through. Let the pork
stand for 10 minutes. Remove the twine before slicing.

/Helper*:*/ Bake the remaining stuffing mixture in a covered casserole
with the pork for the last 15 minutes of baking time or until the
stuffing mixture is hot.

/Ingredient Note:/ 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.
Makes: 12 servings

Kitchen Clip
                              For a different flavor combination, substitute Pepperidge Farm®
Cornbread Stuffing for the herb seasoned stuffing here.
Received on Sat Jan 1 10:30:45 2011