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.
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.
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