I found this in my recipe card file, in my own handwriting, so I have no idea where it came from. It was probably from a magazine clipping, but I can't be sure. At first glance, it seems a little involved, what with the pounding, the rolling, the tying, but it really wasn't that difficult at all. It makes a nice roast for company, or just for your own family.
If you're bothered by the heavy cream, I think half-and-half would work fine.
Cheese-Stuffed Pork Roast
1 Tablespoon flour
1/4 teaspoon lemon pepper
2 Tablespoons butter, melted
2 Tablespoons heavy cream
4 ounces shredded Swiss cheese
1 pork loin roast (2 to 2-1/2 pounds)
6 ounces deli sliced ham
1 teaspoon paprika (I forgot to add this and it didn't make much difference)
1/2 teaspoon dry marjoram leaves
1/2 teaspoon dry oregano leaves
1/2 teaspoon dry basil leaves
Cream Sauce:
1 small onion, finely chopped
1 Tablespoon butter
1 Tablespoon cornstarch
1 cup heavy cream
1/4 cup chicken broth
1 teaspoon sour cream
salt to taste
Combine flour, lemon pepper, butter and cream. Stir in cheese; set aside.
Cut a lengthwise slit down center of roast to within 1/2" of bottom. Open roast so it lies flat; cover with plastic wrap. Using a meat mallet or rolling pin, flatten to 3/4-inch thickness.
Remove plastic; place ham slices over roast. Spread cheese mixture lengthwise down the center of one side of the roast to within 1-1/2 inch of ends.
Roll roast, starting with the long side with the cheese mixture on it. Tie several times with string; secure ends with toothpicks.
Heat oven to 325°F. Combine paprika, marjoram, oregano and basil; rub over the roast. Place on a rack in a shallow roasting pan. Bake uncovered at 325°F for 75-90 minutes or to an internal temperature of 160°F. Let stand 10 minutes before slicing.
Meanwhile, in a skillet, saute onion in butter until tender. Stir in cornstarch. Whisk in cream and broth. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and stir in sour cream.
Slice roast and serve with cream sauce.
Makes about 8 servings.
