From: Campbell's Kitchen
Prep: 35 minutes
Bake: 45 minutes
Stand: 10 minutes
Ingredients:
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® Chicken Broth (regular, Natural Goodness™ or Certified Organic
1 pkg. (16 oz.) Pepperidge Farm® 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.
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" 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.
