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Cheese-Stuffed Pork Roast Recipe

Cheese-Stuffed Pork Roast Recipe

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. YIELD:8-10 servings

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

  • 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.

Nutritional Facts

1 each: 303 calories, 21g fat (12g saturated fat), 109mg cholesterol, 293mg sodium, 4g carbohydrate (2g sugars, trace fiber), 24g protein

Reviews for Cheese-Stuffed Pork Roast

Sort By :
MY REVIEW
DeKay81
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."

MY REVIEW
dkburke
Reviewed Nov. 18, 2012

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

MY REVIEW
acooley1
Reviewed Jun. 27, 2012

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

MY REVIEW
coutier
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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Wine Pairings

Light-Bodied Red Wine

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