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.

Recipe Summary

prep:
35 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 400 degrees 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.

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

  • 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.

  • Season the pork with additional black pepper and the garlic powder. Place the pork into a large 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.

Nutrition Facts

420 calories; protein 28.8g 58% DV; carbohydrates 33.8g 11% DV; fat 19.1g 29% DV; cholesterol 87.7mg 29% DV; sodium 1276.7mg 51% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2015
I'm always looking for a good recipe with artichokes and here is one that is company worthy. Allow plenty of time for prep if you don't have the roast butterflied for you. Also The stuffing is actually double the amount that can be stuffed inside. Perhaps you could add it to the roasting pan about halfway through the suggested time. If you don't cut the stuffing ingredients in half it would be best to use a dutch oven to prepare the stuffing. I had a hard time combining all the ingredients in my 12 inch skillet. My roast had a fat cap and I roasted fat cap up so it browned nicely. I wondered about the lack of salt in the stuffing since I used the Swanson salt-free chicken broth but the bread crumbs had plenty of salt for the recipe. Cooking and prep times are fairly accurate but be sure to let the roast rest a bit before slicing. This would be a lovely fall dinner with some baked sweet potatoes and a simple green salad. Read More
(5)

Most helpful critical review

Rating: 2 stars
01/31/2016
I was really hoping that this recipe would be good. I love artichokes and so does my husband but sadly this was not that great. This recipe made a ton of stuffing with no mention of what to do with the rest of it. I ended up filling the entire bottom of the pan with it. The meat itself was tender and delicious but no one liked the stuffing. It was mushy and not quite what I thought it would be. Wouldn't make again. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/23/2015
I'm always looking for a good recipe with artichokes and here is one that is company worthy. Allow plenty of time for prep if you don't have the roast butterflied for you. Also The stuffing is actually double the amount that can be stuffed inside. Perhaps you could add it to the roasting pan about halfway through the suggested time. If you don't cut the stuffing ingredients in half it would be best to use a dutch oven to prepare the stuffing. I had a hard time combining all the ingredients in my 12 inch skillet. My roast had a fat cap and I roasted fat cap up so it browned nicely. I wondered about the lack of salt in the stuffing since I used the Swanson salt-free chicken broth but the bread crumbs had plenty of salt for the recipe. Cooking and prep times are fairly accurate but be sure to let the roast rest a bit before slicing. This would be a lovely fall dinner with some baked sweet potatoes and a simple green salad. Read More
(5)
Rating: 5 stars
02/10/2019
I m always looking for a new way to make a loin. This recipe was absolutely delicious but I did make a few changes. I used a sweet Onion instead of green onion and fresh fresh baby Bella mushrooms. I used Stove Top chicken flavored stuffing which was savory when you added the other ingredients and Herbs de Provence instead of parsley. I also did put Kosher Salt as well as the garlic powder and pepper on the outside of the loin once it was stuffed. I d never butterflied a loin but watched a YouTube video and made it happen. The results were delicious. Hubby approved. Read More
Rating: 5 stars
09/24/2018
The stuffing was delicious but the outside of the pork needed to have more seasoning. The recipe only called for pepper and garlic powder but I'd add salt. Read More
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Rating: 5 stars
12/24/2016
This is fantastic! I used fresh mushrooms. Other than that I didn't change a thing. Family loves it! Read More
Rating: 5 stars
04/23/2019
This was very good. We had center cut pork loins so I lined a baking dish with half the stuffing mix placed the pork atop the mix then put the rest of the stuffing mix on top of the pork. I covered it with foil and baked for the suggested time. Turned out wonderful! Read More
Rating: 4 stars
11/15/2016
I had a full center loin which was almost 10 lbs so doubled the stuffing package (breadcrumbs) but kept all the other ingredient volumes the same. I also added onions and celery. Just the right amount of stuffing but it was a little too mushy. Overall dish was a big hit! A very simple dish to make and short cook time. Read More
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Rating: 2 stars
01/31/2016
I was really hoping that this recipe would be good. I love artichokes and so does my husband but sadly this was not that great. This recipe made a ton of stuffing with no mention of what to do with the rest of it. I ended up filling the entire bottom of the pan with it. The meat itself was tender and delicious but no one liked the stuffing. It was mushy and not quite what I thought it would be. Wouldn't make again. Read More
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