Stuffed Pork Roast

• 3 lbs boneless pork roast
• 4 ounces cream cheese, softened
• 12 cup shredded sharp cheddar cheese
• 1 small shallot, minced
• 4 slices sun-dried tomatoes, chopped
• 12 green bell pepper, chopped
• 1 teaspoon minced fresh garlic
• 1 teaspoon dried sweet basil leaves
• 2 teaspoons parsley
• 1 pinch cayenne pepper
• chipotle hot sauce
• 13 cup chicken broth or 13 cup chicken stock
• 13 cup dry white wine
• 3 tablespoons dried chives
• 2 teaspoons sweet basil
• salt and pepper, to taste

1. Combine stuffing ingredients in food processor and pulse just until blended.
2. Refrigerate for about 1 hour.
3. Slice open the roast so it lays out flat.
4. Generously spread the stuffing mixture on the inside of the pork roast.
5. Roll up the roast and tie ends securely.
6. Preheat oven to 350F In a casserole dish add the chicken broth and white wine.
7. Place the roast in the casserole dish.
8. Season the top of the roast with dried chives, sweet basil and salt and pepper.
9. Put it in the oven for about 70-80 minutes and test the meat thermometer till it reads 165 (medium well roast pork) -- if you want it to be more tender, turn oven down cook it longer until 160 then let it rest (covered) for 10 mintutes -- very tender!

pork roast, cream cheese, cheddar cheese, shallot, tomatoes, green bell pepper, fresh garlic, sweet basil, parsley, cayenne pepper, hot sauce, chicken broth, white wine, chives, sweet basil, salt

Taken from www.food.com/recipe/stuffed-pork-roast-362867 (may not work)