Cheese-Stuffed Pork Roast

• 1 tablespoon all-purpose flour
• 1/4 teaspoon lemon-pepper seasoning
• 2 tablespoons butter, melted
• 2 tablespoons heavy whipping cream
• 1 cup shredded Swiss cheese
• 1 boneless pork loin roast (2 to 2-1/2 pounds), trimmed
• 6 ounces thinly sliced deli ham
• 1 teaspoon paprika
• 1/2 teaspoon each dried marjoram, oregano and basil
• 1 small onion, finely chopped
• 1 tablespoon butter
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream
• 1/4 cup chicken broth
• 1 teaspoon sour cream
• Salt to taste

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.
2. 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.
3. Combine paprika, marjoram, oregano and basil; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350u0b0 for 40-45 minutes hours or until a thermometer reads 145u0b0. Let stand for 5 minutes before slicing.
4. 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.

flour, lemonpepper seasoning, butter, heavy whipping cream, swiss cheese, pork loin, deli ham, paprika, basil, onion, butter, cornstarch, heavy whipping cream, chicken broth, sour cream, salt

Taken from www.tasteofhome.com/recipes/cheese-stuffed-pork-roast/ (may not work)