Cheese Stuffed Pork Roast

"I found this recipe posted by Cathie Lesnick on another site. Excellent for a dinner party. I have easily doubled the recipe for a 6 lb roast. Decadent and delicious! Use the cooking time as a guideline, and keep an eye on the internal temperature of the roast. 160F should be perfect."
photo by a user photo by a user
Ready In:
2hrs 15mins




  • Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for 1 hour.
  • Slice open the roast so it lays out flat. Pound the roast with a mallet to make some room for the stuffing.
  • Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie securely.
  • Preheat oven to 350°F In a casserole dish, add the chicken broth and white wine. Place the roast in the casserole dish. Season the top of the roast with dried chives, sweet basil, salt and pepper.
  • Roast for approx 1 1/2 hours, basting occasionally with the broth/wine mixture, until pork is no longer pink. Add more broth/wine if necessary.
  • To serve, slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.

Questions & Replies

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  1. The flavor was okay but the texture was not attractive.
  2. 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.
  3. 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.


<p>I'm a full-time paramedic in the City of Edmonton, and a father of 5 year old twins, so I don't really understand the concept of free time, but when I do have two minutes to rub together, I'm usually cooking. I must admit I'm not overly fond of day-to-day cooking, but when a dinner party is afoot, that's when I really shine. My cooking preferences definitely lean towards the decadent side of life! <br />&nbsp;<br />&nbsp;<br />&nbsp;<br />&nbsp;<br />&nbsp;</p>
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