Ingredients Jump to Instructions ↓

  1. 1 tablespoon all-purpose flour

  2. 1/4 teaspoon lemon-pepper seasoning

  3. 2 tablespoons butter, melted

  4. 2 tablespoons heavy whipping cream

  5. 1 cup (4 ounces) shredded Swiss cheese

  6. 1 boneless pork loin roast (2 to 2-1/2 pounds), trimmed

  7. 6 ounces thinly sliced deli ham

  8. 1 teaspoon paprika

  9. 1/2 teaspoon each dried marjoram, oregano and basil CREAM SAUCE:

  10. 1 small onion, finely chopped

  11. 1 tablespoon butter

  12. 1 tablespoon cornstarch

  13. 1 cup heavy whipping cream

  14. 1/4 cup chicken broth

  15. 1 teaspoon BREAKSTONE'S® Sour Cream Salt to taste

Instructions Jump to Ingredients ↑

  1. 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-in. of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; place ham slices over roast. Spread cheese mixture lengthwise down the center of one side of roast to within 1-1/2 in of ends. Roll up, jelly-roll style, starting with the long side with cheese filling. Tie several times with kitchen string; secure ends with toothpicks. Combine paprika, marjoram, oregano and basil; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°. 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; stir in sour cream and salt. Slice roast; serve with cream sauce. Yield: 8-10 servings.


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