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    You are in: Home / Recipes / Cheese Stuffed Pork Roast Recipe
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    Cheese Stuffed Pork Roast

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 17, 2008

      The flavor was okay but the texture was not attractive.

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    • on October 10, 2007

      This is very good. The flavors blended together very well. I had a small roast. Too small to roll up. Instead, I used a Reynolds Stuffing Sack. I cut the roast in half, but not all the way through. I spread the cheese mixture over one half of it and then folded it like a sandwich. I then put it inside the stuffing sack and tied it, leaving enough for expansion . It was a little messy but workable. It held the roast together during baking. I put it in a Pyrex baking dish. I didn't use any wine but doubled on the chicken broth. After I took it out of the oven and let it rest for a few minutes, I cut the sack open. It came off of the roast very easily. The roast came out very moist and tender. Very easy to cut. I will be making this again, using the same method. Thanks for a great recipe Lazarus. Made for PAC Fall '07.

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    • on October 08, 2007

      The stuffing mixture is so good! I used fresh herbs and probably used more than was called for but it didn't hurt. I also halved the recipe except for the broth and wine amounts, which was a good thing as my roast was very lean.

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    Nutritional Facts for Cheese Stuffed Pork Roast

    Serving Size: 1 (302 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 443.8
    Calories from Fat 191
    Total Fat 21.3 g
    Saturated Fat 10.1 g
    Cholesterol 173.5 mg
    Sodium 337.0 mg
    Total Carbohydrate 3.1 g
    Dietary Fiber 0.6 g
    Sugars 1.1 g
    Protein 54.5 g

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