Cheese Stuffed Pork Roast W/ Cream Sauce

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Total Time
1hr 30mins
30 mins
1 hr

Found this in one of the small add along cookbooks/ coupon books they send with Taste of Home issues. It sounds so yummy. I will be making it this weekend I think.

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  1. In a bowl, combine the flour, lemon pepper, butter and cream until smooth; stir in the cheese; set aside.
  2. Cut a lengthwise slit down the center of the roast to within 1/2 inch of the bottom.
  3. Open roast so it lies flat; cover with plastic wrap and flatten to 3/4 inch thickness.
  4. Remove plastic; place ham slices over roast; spread cheese mixture lengthwise down one side of the roast to within 1 1/2 inches of ends.
  5. Roll up, jelly roll style, starting with the long side with the cheese filling; tie several times with kitchen string; secure ends with toothpicks.
  6. Combine marjoram, oregano, and basil; rub over roast.
  7. Place on a rack in a shallow roasting pan; roast, uncovered at 325°F for 1 1/4 to 1 1/2 hours until meat thermometer reads 160 degrees; let stand for 10 minutes.
  8. Meanwhile, in a skillet, sauté onion in butter until tender; stir in the cornstarch until blended.
  9. Whisk in cream and broth; bring to a boil; cook and stir for 2 minutes or until thickened; remove from the heat and stir in the sour cream.
  10. Slice roast; serve with cream sauce.