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.
- 1 tablespoon all-purpose flour
- 1⁄4 teaspoon lemon pepper seasoning
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 2 tablespoons heavy cream
- 1 cup shredded swiss cheese
- 1 boneless pork loin roast
- 6 ounces thinly sliced deli ham
- 1 teaspoon paprika
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1 small onion, chopped
- 1 tablespoon butter
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1⁄4 cup chicken broth
- 1 teaspoon sour cream
Directions See How It's Made
- In a bowl, combine the flour, lemon pepper, butter and cream until smooth; stir in the cheese; set aside.
- Cut a lengthwise slit down the center of the roast to within 1/2 inch of the bottom.
- Open roast so it lies flat; cover with plastic wrap and flatten to 3/4 inch thickness.
- 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.
- Roll up, jelly roll style, starting with the long side with the cheese filling; tie several times with kitchen string; secure ends with toothpicks.
- Combine marjoram, oregano, and basil; rub over roast.
- 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.
- Meanwhile, in a skillet, sauté onion in butter until tender; stir in the cornstarch until blended.
- 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.
- Slice roast; serve with cream sauce.