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Cheese Stuffed Pork Roast W/ Cream Sauce

1 tablespoon all-purpose flour
14 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
12 teaspoon dried marjoram
12 teaspoon dried oregano
12 teaspoon dried basil
1 small onion, chopped
1 tablespoon butter
1 tablespoon cornstarch
1 cup heavy whipping cream
14 cup chicken broth
1 teaspoon sour cream


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 325F for 1 1/4 to 1 1/2 hours until meat thermometer reads 160 degrees; let stand for 10 minutes. Meanwhile, in a skillet, saute 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.

Source: www.food.com