Ingredients
- 2 tbsp olive oil
- 6 med green onions, chopped (about 3/4 c)
- 1 tbsp minced garlic
- 2 cans artichoke hearts (14 0z each)
- 2 cans (13.75 oz each)sliced mushrooms, drained
- 2 tbsp fresh parsley
- 1 stick butter; cut into pieces
- 1 tsp black pepper
- 3 c chicken broth
- 1 pkg herb seasoned stuffing
- pork tenderloins-2
- black pepper
- garlic powder
Preparation
Step 1
Heat oil in large skillet. Add green onions and garlic and cook until tender. Add artichokes, mushrooms, parsley, butter and pepper. Cook and stir until butter is melted.
Add broth. Heat through.
Place stuffing in large bowl. Mix lightly.
Preheat oven to 400. Sprinkle pork with pepper. Sppon stuffing mix down center of roast. Fold sides over filling to form roll. Tie pork crosswise at 2" intervals with kitchen twine. The remaining stuffing can be baked in a covered casserole during last 15 min of roasting
Sprinkle additional pepper and garlic powder over pork. Place pork in roasting pan and bake 45 min or until cooked through but slightly pink. Let stand 10 min. Remove twine before slicing.
/Stuffing temp should reach 165 and internal temp of pork should reach 155. During standing time temp of pork will increase to 160.