Cheese-Stuffed Pork Roast

Name: Cheese-Stuffed Pork Roast
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 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 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

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 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
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 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.

Nutrition Facts

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

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

Reviews

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2124arizona

Jun 26, 2017

This roast is wonderful with the cheese stuffed inside!! This is a keeper!!
DeKay81

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.
dkburke

Nov 18, 2012

Absolutely Awesome. Made this last year at Christmas. Everyone raved!
acooley1

Jun 27, 2012

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

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.