Best 2 Stuffed Pork Roast With Herb Seasoned Artichoke And Mushroom Stuffing Recipes

Discover the delectable Stuffed Pork Roast with Herb-Seasoned Artichoke and Mushroom Stuffing, a culinary masterpiece that combines savory flavors and tender textures. This dish features a succulent pork roast, meticulously stuffed with an aromatic mixture of artichoke hearts, mushrooms, herbs, and spices. The artichokes add a hint of nutty sweetness, while the mushrooms provide an earthy depth of flavor. The stuffing is further enhanced with a blend of aromatic herbs, including thyme, rosemary, and sage, which infuse the pork roast with a tantalizing fragrance. Once roasted to perfection, the pork roast emerges as a golden-brown centerpiece, perfectly complemented by the vibrant stuffing. This recipe includes detailed instructions for preparing the stuffing, roasting the pork roast, and achieving a beautifully browned and crispy outer layer. Additionally, the article offers a collection of delectable side dish recipes, such as roasted potatoes, grilled asparagus, and a refreshing cucumber salad, to complete your culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED PORK ROAST

Stuffed Pork Roast image

Provided by Emeril Lagasse

Categories main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3/4 pound Italian sausage, chopped
1 cup chopped Baldwin apples
2 tablespoons minced shallots
3/4 cup chopped walnuts, toasted
1 tablespoon chopped parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 (3-pound) boneless pork loin roast
1 tablespoon vegetable oil

Steps:

Preheat oven to 400 degrees F.
Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

HERB-STUFFED PORK LOIN

Herb-Stuffed Pork Loin image

I serve this pork roast often when I'm entertaining company. It's especially good with garden-fresh herbs, but dried work nicely as well. It makes a stunning presentation. -Michele Montgomery, Lethbridge, Alberta

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
4 garlic cloves, minced
1/3 cup minced chives
1/4 cup minced fresh sage or 4 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 teaspoons pepper, divided
1 teaspoon salt, divided
1 tablespoon olive oil

Steps:

Starting about a third in from 1 side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour. , Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake until a thermometer reads 160°, 20-25 minutes longer. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 372mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein.

Tips:

For a crispy skin, pat the pork roast dry before roasting and rub it with olive oil, salt, and pepper.
To ensure the stuffing is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
If you don't have a meat thermometer, you can check if the stuffing is cooked by inserting a skewer into the center. If it comes out clean, the stuffing is done.
Let the roast rest for 10-15 minutes before carving to allow the juices to redistribute.
Serve the roast with your favorite sides, such as roasted potatoes, mashed potatoes, or green beans.

Conclusion:

Stuffed pork roast is a delicious and impressive dish that is perfect for a special occasion. With its flavorful stuffing, crispy skin, and tender meat, this roast is sure to be a hit with your family and friends. So next time you're looking for a special dish to serve, give this stuffed pork roast a try. You won't be disappointed!