Pork Roast Stuffed with Artichokes and Pine Nuts
| Preparation: | 20 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 1 h |
| Total: | 1 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp. (30 mL) vegetable oil*
- 1/2 cup (125 mL) pine nuts
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 stalk of celery, chopped
- 2 170-mL jars of artichokes in oil, drained and chopped
- 1/4 lb. (115 g) pâté de foie
- 2 Tbsp. (30 mL) chopped fresh basil
- Salt and pepper to taste
- 2 lb. (1 kg) boneless fresh pork roast, centre-cut.
Preparation
Preheat oven to 325°F (160°C).
In a skillet, brown pine nuts, onion, garlic and celery a few minutes in 1 Tbsp. oil.
In a bowl, mix pine nuts, onion, garlic, celery, artichokes, pâté de foie and basil together. Salt and pepper to taste. Set aside to cool.
Make a cut lengthways in the meat and insert a wood spoon to widen the cut.
Stuff the roast with the artichoke mixture, tying it up if necessary.
In a skillet, heat remaining oil over high heat and brown roast on all sides.
Place meat in roasting pan and roast 60 minutes or until meat thermometer registers 160°F (70°C).
Take roast out of oven, cover with aluminum foil and cool 10 minutes before slicing.
Suggestion
Serve with mixed vegetables and rosemary baby potatoes.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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