Cheese-Stuffed Pork Roast |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I first served this roast for a Christmas dinner a few years ago. My family raved about it! The spices create a unique flavor.Kara Holtkamp, West Point, Iowa Ingredients:
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon lemon-pepper seasoning |
2 tablespoons butter, melted |
2 tablespoons heavy whipping cream |
1 cup (4 ounces) shredded swiss cheese |
1 boneless pork loin roast (2 to 2-1/2 pounds), trimmed |
6 ounces thinly sliced deli ham |
1 teaspoon paprika |
1/2 teaspoon each dried marjoram, oregano and basil |
cream sauce: |
1 small onion, finely chopped |
1 tablespoon butter |
1 tablespoon cornstarch |
1 cup heavy whipping cream |
1/4 cup chicken broth |
1 teaspoon sour cream |
salt to taste |
Directions:
1. In a bowl, combine the flour, lemon-pepper, butter and cream until smooth. Stir in the cheese; set aside. Cut a lengthwise slit down the center of the roast to within 1/2-in. of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness.
2. Remove plastic; place ham slices over roast. Spread cheese mixture lengthwise down the center of one side of roast to within 1-1/2 in of ends. Roll up, jelly-roll style, starting with the long side with cheese filling. Tie several times with kitchen string; secure ends with toothpicks.
3. Combine paprika, marjoram, oregano and basil; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes hours or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
4. Meanwhile, in a skillet, saute onion in butter until tender. Stir in the cornstarch until blended. Whisk in cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and salt. Slice roast; serve with cream sauce. Yield: 8-10 servings.
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