Pork Roast Stuffed With Ham And Cheese
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
910 g
Boneless Pork Loin Roast3 tbsps
Vegetable Oil2 tsps
All-Purpose Flour1 cup
White Wine1 cup
Chicken Stock2 tsps
Dried Thyme1 cup
Sour CreamDirections:
1
Watch how to make this recipe
2
Liberally salt and pepper the pork loin on all sides
3
On a sturdy work surface, slice the pork roast 4 times evenly, about 3/4 of the way down the roast
4
Wrap each ham slice around each cheese slice and place 1 into each of the 4 cuts
5
Tie the roast with kitchen string, or secure the roast closed with toothpicks
6
In a Dutch oven, heat 1 tablespoon oil over medium-high heat
7
Sear the pork loin quickly so that the roast gets color, but the cheese doesn't melt
8
Remove the roast and set aside
9
Add the carrots and onions to the pan and cook until the onions are translucent and the vegetables are softened
10
Add the flour and stir to mix
11
Deglaze with the wine, and add the roast back into the pan along with the chicken stock and thyme
12
Season with salt and pepper
13
Cover and simmer on low for 1 hour 30 minutes
14
Remove the roast from the pan once it's cooked and reduce the sauce for 5 minutes
15
Meanwhile, heat a large saute pan over high heat, add the remaining 1 tablespoon oil and then the mushrooms
16
Toss to coat in the oil and season with salt and pepper, to taste
17
Cook the mushrooms until they are golden, then add to the sauce
18
Whisk in the sour cream to the sauce
19
Slice the pork roast and serve with sauce poured on top
20
Garnish with parsley