Shelly's Recipe

CHEESE-STUFFED PORK ROAST

Category: Roasts/Tenderloins - Pork

1 tbsp flour
1/4 tsp lemon-pepper seasoning
2 tbsp butter, melted
2 tbsp heavy whipping cream
1 cup shredded Swiss cheese
1 (2 – 2 1/2 lb) boneless pork loin roast, trimmed
6 oz thinly sliced ham
1 tsp paprika
1/2 tsp dried marjoram, oregano and basil

Cream Sauce
1 small onion, finely chopped
1 tbsp butter
1 tbsp cornstarch
1 cup heavy whipping cream
1/4 cup chicken broth
1 tsp sour cream
Salt, to taste

In a bowl, combine first 4 ingredients until smooth. Stir in cheese; set aside. Cut a lengthwise slit down the center of the roast to within 1/2 inch of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4 inch 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 inch of ends. Roll up jelly-roll style, starting with the long sides with cheese filling. Tie several times with kitchen string; secure ends with toothpicks. Combine spices and rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 for 1 1/4 - 1 1/2 hours or until meat thermometer reads 160. Let stand for 10 minutes.

Meanwhile, in a skillet, saute onion in butter until tender. Stir in cornstarch until blended. Whisk in cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in sour cream and salt. Slice roast; serve with cream sauce. Serves 8-10