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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (303g) Recipe makes 6 servings |
||
| Calories 443 | ||
| Calories from Fat 191 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.3g | 32% | |
| Saturated Fat 10.1g | 50% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 173mg | 57% | |
| Sodium 337mg | 14% | |
| Potassium 970mg | 27% | |
| Total Carbohydrate 3.1g | 1% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.2g | ||
| Protein 54.5g | 109% | |
Cheese Stuffed Pork Roast
By: Lazarus
Jun 30, 2007
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.
SERVES 6
Ingredients
Stuffing Mixture
- 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
Other Ingredients
- 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
Directions
1
Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for 1 hour.2
Slice open the roast so it lays out flat. Pound the roast with a mallet to make some room for the stuffing.3
Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie securely.4
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.5
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.6
To serve, slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.
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- Course > Main Dish
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- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
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- Occasion > Dinner Party
- Dietary > High in... > High Protein
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: bobo3039
On Oct 8, 2007
The stuffing mixture is so good! I used fresh herbs and probably used more than was called for but it didn't hurt. I also halved the recipe except for the broth and wine amounts, which was a good thing as my roast was very lean.
From: AuntWoofieWoof
On Oct 10, 2007
This is very good. The flavors blended together very well. I had a small roast. Too small to roll up. Instead, I used a Reynolds Stuffing Sack. I cut the roast in half, but not all the way through. I spread the cheese mixture over one half of it and then folded it like a sandwich. I then put it inside the stuffing sack and tied it, leaving enough for expansion . It was a little messy but workable. It held the roast together during baking. I put it in a Pyrex baking dish. I didn't use any wine but doubled on the chicken broth. After I took it out of the oven and let it rest for a few minutes, I cut the sack open. It came off of the roast very easily. The roast came out very moist and tender. Very easy to cut. I will be making this again, using the same method. Thanks for a great recipe Lazarus. Made for PAC Fall '07.
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