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Rolled Pork Roast with Mushroom Stuffing Recipe

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
Baking time: 45 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 tablespoon 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**
garlic powder
pepper to taste

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

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

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 twine crosswise at 2-inch intervals. ( The remaining stuffing can be baked in a covered casserole dish during the last 20 minutes of roasting. )

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

Bake rolled pork roast for 45 minutes or until the rolled pork roast is cooked through. Let the pork stand for 8 minutes. Remove the twine before slicing. Slice 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 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.

How to Butterfly