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Rolled Pork Roast with Mushroom Stuffing Recipe

Pork Roast Baking Directions

For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.

Pan size: roasting pan
Temp: 350°F degrees
Pork roast baking time: 60 minutes
Servings: 8 to 10

This pork roast is so easy and reliable - you'll get great results every time.

1/2 cup butter, cut into pieces
2 tablespoons olive oil
6 medium green onions, chopped
1/4 cup grated, peeled apple
1 tablespoon minced garlic
3 cups chicken stock
2 - 14 ounce cans artichoke hearts, drained and chopped
2 - 14 ounce cans sliced mushrooms, drained
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1 - 16 ounce package Pepperidge Farm Herb Seasoned Stuffing
6 - pound center-cut boneless pork loin roast, **butterflied cut**
garlic powder
pepper

Preheat the oven to 350°F. Heat the butter and oil in a 12 inch skillet over medium heat. Add the green onions, apple and garlic, stir a few minutes until the onions are tender. Stir in the chicken stock, artichokes, mushrooms, parsley and pepper, heat to a boil.

Remove skillet from the heat. Add the seasoned stuffing and mix lightly. Butterfly pork roast and pound to about 3/4 to 1/2 inch thickness.

Spoon 3 cups stuffing mixture down the center of the pork loin roast. Fold the roast sides over the filling to form a roll. Tie pork roll with a kitchen string crosswise every 2 inches. The remaining stuffing can be baked in a covered casserole dish during the last 20 to 25 minutes of roasting.

Season the pork roast with additional pepper and garlic powder. Place the rolled pork in a roasting pan.

Bake rolled pork roast for 60 minutes or until the rolled pork roast is cooked through. Let the pork stand for 8 minutes. Remove the twine before slicing. Slice pork roast about 1 1/2 inch thick.

** TIP: BUTTERFLIED CUT. 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 3/4 through 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.

How to Butterfly

Serve with