Cheese-Stuffed Pork Roast

Total Time

Prep: 30 min. Bake: 40 min.


10 servings

Updated: Oct. 01, 2022
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


  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon lemon-pepper seasoning
  • 2 tablespoons butter, melted
  • 2 tablespoons heavy whipping cream
  • 1 cup 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


  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.

Nutrition Facts

1 serving: 303 calories, 21g fat (12g saturated fat), 109mg cholesterol, 293mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 24g protein.