PORK ROAST STUFFED WITH TOMATO AND CHEESE

PORK ROAST STUFFED WITH TOMATO AND CHEESE image

Categories Pork

Yield 6

Number Of Ingredients 4

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1 boneless center cut loin pork roast, 1 1/2 - 1 3/4 lbs.
20 sun dried tomatoes
8 oz. Fontina cheese, small chunks
3 Tbs. Olive oil

Steps:

Cut approximately a 2" slit into roast, then cut a pocket, through this hole, in the entire center of the roast. In small saucepan simmer sun-dried tomatoes in water for 10 minutes. Stuff the sun dried tomatoes and the cheese into the entire cavity of the roast. Close the opening with small roasting skewer. Add olive oil to a heavy roasting pan and sear roast on all sides. Put into oven and bake at 325 degrees until meat is done, approximately 30 minutes. Use a thermometer and cook to 170 degrees. Try to keep the opening on top to prevent the cheese from running out. Slice crosswise in 1/2" slices. Serve on top of "Escarole and Beans" in the vegetable section along with "crusty" fresh bread.