Food for Thought – May 9, 2017


For The Vista


Well, I’m sitting here, wondering where spring went — 47 degrees in May!

Consequently, my hunger pangs are primed for something warm and filling. And this stuffed pork roast sounds just right.

I’ve made this many times for company, with great results. It’s easy and you can prepare the stuffing ahead of time.

Then before  your guests arrive, stuff the roast, stick in the oven and your guests will think you spent all day in the kitchen! Enjoy!

Stuffed Pork Roast with Artichoke & Mushroom Stuffing

2 T olive oil                         6 green onions, chopped

1 T garlic, minced

1-14 oz. cans artichokes, drained, chopped

2 lg. cans sliced mushrooms, drained

2 T chopped fresh parsley

1⁄2 c butter, cut into pieces

1 tsp black pepper

3 c chicken broth

1-16 oz. pkg. stuffing

1/3 c chopped pecans

garlic powder

1-5 lb. center cut boneless pork loin roast, butterflied

Heat oil in large skillet. Add green onions & garlic & cook until tender. Add artichokes, mushrooms, parsley, butter, & black pepper. Cook & stir until butter is melted.

Add broth & pecans. Heat through. Place stuffing in large bowl. Add broth mixture.

Mix lightly. Preheat oven to 400°. Sprinkle pork with black pepper. Spoon 3 c stuffing mixture down the center of pork. Fold sides over the filling to form a roll.

Tie crosswise at 2” intervals with kitchen twine. (The remaining stuffing can be baked in a covered casserole during the last 15 minutes of roasting).

Sprinkle additional black pepper & garlic powder over pork. Place in roasting pan & bake for 1 1⁄4-1 1⁄2 hours. Let st& 10 minutes. Remove twine before slicing.

Serves 12-16.

P.S. You can now register for my May 16 cooking class at the FFG Conference Center (931-484-3722). It’s from 2-3 P.M., and we’ll make some warm-weather food (hopefully, it will warm up by then!). Hope to see you there!