Stuffed Pork Roast w/ Herb Seasoned Artichoke & Mushroom Stuffing

Ingredients:
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 Chicken Broth 
2 cans (14 oz) artichoke hearts, drained & chopped
3 cans (8 oz) mushrooms, pieces & stems, drained
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1 package (14 oz) Herb Seasoned Stuffing
1 center-cut boneless pork loin roast, butterflied (5-7 lbs)
Garlic powder

Directions:  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.

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