CHEESE STUFFED PORK ROAST W/ CREAM SAUCE

Cheese Stuffed Pork Roast W/ Cream Sauce image

Provided by JanetB-KY

Categories Pork

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

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
salt

Steps:

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.