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Pork Roast Stuffed with Artichokes and Pine Nuts https://www.metro.ca/userfiles/image/recipes/roti-porc-farc-artichauts-noix-pin-1907.jpg PT20M PT1H00M PT1H30M
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.
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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 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
Pork Roast Stuffed with Artichokes and Pine Nuts

Pork Roast Stuffed with Artichokes and Pine Nuts

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    vegetable oil
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  • 1/2 cup
    (125 mL)
    pine nuts
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    POPCORN & NUTS 454 g PEANUTS GALORE 600 g TRAIL MIX 600 g


  • 1
    onion, chopped
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  • 2
    garlic cloves, chopped
  • 1
    stalk of celery, chopped
  • 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
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Imprimer ma sélection

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.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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