Cheese Stuffed Pork Roast W/ Cream Sauce

READY IN: 1hr 30mins
Recipe by JanetB-KY

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.

Top Review by jane49423

This was really fun to make. I had my butcher cut my pork roast into thirds so I could unroll it, and stuff it without having to pound it. We had a New Years Eve party and I used the leftover ham and cheese from a deli tray as ingredients and it was a great way to start the new year! Served with stuffing and it was terrific! Today, i'm going to use the leftover cream sauce and try turning it into sauce for au gratin potatoes.

Ingredients Nutrition

Directions

  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.

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