It’s spring already and with Easter, and family, quickly approaching you will need something to satisfy the large and healthy appetites that come from religious fervor, thankfully the people at Swanson got your back. Their easy-to-use broths and stocks play a large role in these family pleasing recipes and the quick prep times and easy instructions can still make you the life of the party.
Our family usually prepares a traditional ham for the Easter celebration and with all the delightful ham recipes adorning the Campbell’s Kitchen we were overwhelmed, but the following recipe had me putting back the spiral ham and reaching for a roast.
The recipe was rather large so I made a few reductions that I annotated here and one addition I added was a wonderful balsamic vinegar drizzle from the Ancient Olive. The sweet yet tangy vinegars they sell are a wonderful and healthy way to add flavor to almost anything. Check 'em out.
Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing
1/2 cup butter (1 stick)
6 medium green onions, chopped (about 3/4 cup)
1 tablespoon minced garlic
1 /12 cups Swanson Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 can (14 ounces each) artichoke hearts, drained and chopped
3 cans (4 ounces each) mushrooms, pieces and stems, drained
1 teaspoon ground black pepper
1 package (6 ounces) Pepperidge Farm Herb Seasoned Stuffing
1 center-cut boneless pork loin roast, butterflied (3 to 5 pounds)
- Heat the oven to 400°F. Heat the butter 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 stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Season the pork with additional black pepper and drizzle with Ancient Olive grapefruit infused balsamic.
- Wrap roast tight in aluminum foil place onto broiler pan.
- Bake for 45 minutes, remove foil and brown for fifteen minutes. Let the pork stand for 10 minutes.
With a few side items like butter-glazed asparagus, glazed carrots and a desert of pretty in pink turnovers who couldn’t make a deliciously filling meal for hungry parishioners with time to spare. So get in the kitchen and put your oven to work so you can take all the credit.