Best Cheese Stuffed Pork Roast W Cream Sauce Recipes

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ITALIAN STUFFED PORK TENDERLOIN



Italian Stuffed Pork Tenderloin image

This Italian Stuffed Pork Tenderloin is quite possibly the best pork tenderloin I have ever had. The filling gives the pork so much flavor!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 1h30m

Number Of Ingredients 9

1 pork tenderloin ((about 3 pounds, see notes above))
2 (8 ounce packages) cream cheese
1 cup roasted red peppers
1 cup bacon (cooked, crumbled)
2 (.5 ounce packages) pesto seasoning ((Knorr or McCormick brand can be found by the gravy/dressing mixes))
1 cup Spinach leaves (fresh (to taste))
3 tablespoons olive oil
salt & pepper (to taste)
paprika (to taste)

Steps:

  • If you are using the large tenderloin from Costco, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat to about 1/2" thickness or slightly thinner. (If you are using a smaller pork tenderloin, cut almost in half and pound it flat).
  • Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top.
  • Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking sheet. Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!
  • **This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze!

Nutrition Facts : Calories 271 kcal, Carbohydrate 1 g, Protein 38 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 120 mg, Sodium 308 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHEESE-STUFFED PORK TENDERLOIN



Cheese-Stuffed Pork Tenderloin image

My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.

Provided by Melanie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h50m

Yield 3

Number Of Ingredients 11

2 green onions, chopped
2 slices cooked bacon, crumbled
3 tablespoons shredded Cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons frozen chopped spinach
2 tablespoons finely chopped white mushrooms
¼ teaspoon chopped garlic
1 pinch dried parsley
salt and ground black pepper to taste
1 pork tenderloin, butterflied and pounded flat
1 cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
  • Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g

CHEESE-STUFFED PORK ROULADE



Cheese-Stuffed Pork Roulade image

A charred tomato and onion relish is the perfect accompaniment to this grilled pork tenderloin with a broccoli and Cheddar filling.

Provided by Food Network Kitchen

Time 1h30m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil, plus more, for oiling the grill grates and brushing
2 cups broccoli florets, finely chopped (about 7 ounces)
2 cloves garlic, sliced
Kosher salt and freshly ground black pepper
2 cups shredded Cheddar (about 8 ounces)
2 pork tenderloins, trimmed (2 to 2 1/2 pounds total)
1 medium red onion, sliced into 1/2-inch-thick rounds
2 cups cherry tomatoes
1/2 cup fresh parsley leaves, chopped
2 teaspoons sherry vinegar

Steps:

  • Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades). Oil the grill grates.
  • Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic and 1/4 teaspoon salt and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes. Add 1 cup water and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more. Transfer to a bowl; stir in the Cheddar and set aside.
  • Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through. Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick. Remove the plastic wrap and sprinkle with salt and pepper. Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you. Starting with the long side closest to you, tightly roll up each tenderloin, tucking the narrow ends inside as you roll. Tie each roulade with butcher's twine tightly (without piercing the meat) at each end and at 2-inch intervals in between. Brush with oil and sprinkle with salt and pepper.
  • Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes. Move them to indirect heat, cover and cook until a meat thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more. Transfer them to a cutting board to rest 10 minutes.
  • Meanwhile, lay a slice of onion on a cutting board. Place the palm of 1 hand on top of the slice, and with the other hand, push a metal skewer through the slice crosswise until it comes out the other side. Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary. Thread the tomatoes on skewers. Brush the onions and tomatoes with oil. Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes. Remove the tomatoes and onions from the skewers and chop. Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl.
  • Cut the strings off the roulades with scissors and slice the roulades on the bias. Serve with the relish.

PESTO AND CHEESE STUFFED PORK TENDERLOIN



Pesto and Cheese Stuffed Pork Tenderloin image

Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.

Provided by Kim Schoonveld Waters

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h10m

Yield 3

Number Of Ingredients 13

¼ cup cream cheese, softened
¼ cup shredded Cheddar cheese
2 slices cooked bacon, crumbled
2 green onions, chopped
2 tablespoons pesto sauce
¼ clove garlic, minced
1 pinch dried parsley
1 pork tenderloin, butterflied and pounded flat
salt and ground black pepper to taste
5 tablespoons butter
½ cup white wine
½ cube chicken bouillon
½ cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
  • Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
  • Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.

Nutrition Facts : Calories 635.7 calories, Carbohydrate 4.7 g, Cholesterol 205.3 mg, Fat 52.1 g, Fiber 0.7 g, Protein 30.5 g, SaturatedFat 30 g, Sodium 646.5 mg, Sugar 0.8 g

CHEESE STUFFED PORK ROAST



Cheese Stuffed Pork Roast image

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.

Provided by Lazarus

Categories     Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 16

4 ounces cream cheese, softened
1/2 cup shredded sharp cheddar cheese
3 green onions, chopped
4 slices sun-dried tomatoes, chopped
1/2 bell pepper, any colour, chopped
1 teaspoon minced fresh garlic
1 teaspoon dried sweet basil leaves
2 teaspoons parsley
1 pinch cayenne pepper
chipotle hot sauce
3 lbs pork roast
1/3 cup chicken broth
1/3 cup dry white wine
3 tablespoons dried chives
2 teaspoons sweet basil
salt and pepper

Steps:

  • 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.

Nutrition Facts : Calories 443.9, Fat 21.3, SaturatedFat 10.1, Cholesterol 173.6, Sodium 337, Carbohydrate 3.1, Fiber 0.6, Sugar 1.2, Protein 54.5

APRICOT-STUFFED PORK TENDERLOIN



Apricot-Stuffed Pork Tenderloin image

"The cheese in this festive dish adds a nutty flavor and creamy texture," writes Agnes Ward from Stratford, Ontario. "This is definitely an entree two will enjoy-I know we do."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup thinly sliced dried apricots
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 tablespoon butter, melted

Steps:

  • Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 463mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.

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