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Cheese-Stuffed Pork Roast

 Cheese-Stuffed Pork Roast
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
8-10 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

  • 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
  • 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

  • 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.
  • Remove plastic; place ham slices over roast. Spread cheese mixture

2 of 2

Cheese-Stuffed Pork Roast (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.