Pork Roast Stuffed with Artichokes and Pine Nuts

Pork Roast Stuffed with Artichokes and Pine Nuts
  • 4 servings
  • 0:20 Preparation
  • 1:00 Cooking
  • 1:30 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 1/2 cup
    (125 mL)

    pine nuts

  • 1

    onion, chopped

  • 2

    garlic cloves, chopped

  • 1


  • 170 mL

    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, centre-cut fresh pork roast


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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