Cheese Stuffed Pork Roast W Recipes

PORK LOIN STUFFED WITH SPINACH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
• In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CHEESE-STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK ROAST STUFFED WITH HAM AND CHEESE

Steps:

• Liberally salt and pepper the pork loin on all sides. On a sturdy work surface, slice the pork roast 4 times evenly, about 3/4 of the way down the roast. Wrap each ham slice around each cheese slice and place 1 into each of the 4 cuts. Tie the roast with kitchen string, or secure the roast closed with toothpicks. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Sear the pork loin quickly so that the roast gets color, but the cheese doesn't melt. Remove the roast and set aside.
• Add the carrots and onions to the pan and cook until the onions are translucent and the vegetables are softened. Add the flour and stir to mix. Deglaze with the wine, and add the roast back into the pan along with the chicken stock and thyme. Season with salt and pepper. Cover and simmer on low for 1 hour 30 minutes.
• Remove the roast from the pan once it's cooked and reduce the sauce for 5 minutes. Meanwhile, heat a large saute pan over high heat, add the remaining 1 tablespoon oil and then the mushrooms. Toss to coat in the oil and season with salt and pepper, to taste. Cook the mushrooms until they are golden, then add to the sauce. Whisk in the sour cream to the sauce. Slice the pork roast and serve with sauce poured on top. Garnish with parsley.

CHEESE-STUFFED PORK ROAST

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-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 350° for 40-45 minutes hours or until a thermometer reads 145°. Let stand for 5 minutes before slicing. , 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.

STUFFED PORK ROAST

Steps:

• Preheat oven to 400 degrees F.
• Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
• Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
• Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
• Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

CHEESE STUFFED PORK ROAST

Steps:

• Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for 1 hour.
• Slice open the roast so it lays out flat. Pound the roast with a mallet to make some room for the stuffing.
• Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie securely.
• 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.
• 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.
• To serve, slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.

CHEESE STUFFED PORK ROAST W/ CREAM SAUCE

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.

VERY EASY STUFFED PORK ROAST

Steps:

• Preheat oven to 220°C. Pat the pork dry. Cut down the length of the meat, then open out like a book so you can stuff the fillings inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Then rub the skin with salt & then season with freshly ground black pepper. Place the pork in a large roasting pan, skin side up Bake for 25 minutes and then reduce the heat to 180°C. Add all the roasting vegetables in an even layer

ROAST PORK LOIN WITH HERBS AND CREAM CHEESE

Steps:

• Preheat the oven to 400.
• With the food processor running, drop the garlic cloves into the feed tube and process until finely chopped. Add the herbs and process until everything is finely chopped. Add the cream cheese, a couple of good pinches of salt, and a few grinds of pepper. Process until everything is well incorporated. Set the mixture aside.
• Butterfly the roast. Rest the narrow side of the roast on the cutting board. Hold the roast perpendicular from the board and cut in half almost all the way through letting the now two sides of the roast to spread open. When you get to about an inch of meat left, stop. You should be able to lay the roast open like a book now and the meat will be virtually flat.
• With the roast open, season the newly exposed side of the pork generously with salt. Spread the cream cheese mixture over the open side of the pork, using your hands or a spatula. Starting from a short side, roll the pork up tightly so that it resembles its old self, this time with the cream cheese spiraled throughout. Tie the roast up with kitchen string, spacing the string about in inch apart until the roast is compact and secure. (This is a little messy, but not to worry, it'll taste delicious!)
• Transfer the pork, fat-side up, to a roasting or baking dish, and drizzle with the olive oil. Season the outside of the roast generously with salt and pepper. Pour the wine in the pan around the pork. Roast the pork until it is nicely browned, about an hour to an hour and a half. A thermometer inserted into the thickest part of the roast should read 145 degrees. Transfer to a cutting board and cover loosely with aluminum foil. Let rest for at least 10 minutes. Cut off the string and slice the pork about 1 inch thick. Arrange on a serving planner and spoon over some of the pan juices.

CHEESE STUFFED PORK ROAST

Steps:

• 1. Put together stuffing ingredients in food processor and pulse just till blended. Chill for about 1 hour.2. Slice open the roast so it lays out flat. 3. Generously spread the stuffing mix on the inside of the pork roast. Roll up the roast and tie ends securely. 4. Preheat oven to 350F. In a casserole dish add in the chicken broth/stock and white wine. Place the roast in the casserole dish. Season the top of the roast with dry chives, sweet basil and salt and pepper. 5. Bake roast for approximately 1-1/2 hours. or possibly till pork roast is done and no longer pink, basting occasionally with the broth/wine mix. (Note: some of the stuffing will cook out into the broth/wine sauce that only adds to the flavouring.) Add in more chicken broth/stock and white wine as necessary. 6. To serve: slice pork roast and serve with any remaining pan juices including any stuffing that may have cooked out of the roast.