Wednesday, May 23, 2012

Cheese-Stuffed Pork Roast

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.
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