Cheese-Stuffed Pork Roast Recipe
Cheese-Stuffed Pork Roast Recipe photo by Taste of Home

Cheese-Stuffed Pork Roast Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:8-10 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 8-10 servings


  • 1 tablespoon 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
  • 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

Nutritional Facts

1 serving (1 each) equals 303 calories, 21 g fat (12 g saturated fat), 109 mg cholesterol, 293 mg sodium, 4 g carbohydrate, trace fiber, 24 g protein.


  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.
Originally published as Cheese-Stuffed Pork Roast in Country December/January 2001, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Nov. 6, 2014

"My husband really enjoyed this. I soaked long wooden skewers in water for twenty minutes and then broke them in half to keep the loaf secure since I didn't have kitchen string."

Reviewed Nov. 18, 2012

"Absolutely Awesome. Made this last year at Christmas. Everyone raved!"

Reviewed Jun. 27, 2012

"This took a little time, but it was delicious! Everyone loved it."

Reviewed Feb. 22, 2012

"I love the flavors in this recipe. Served it to my family, and it was a huge hit. I question the picture on how the cheese is still in the roast, mine melted out."

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