Pork Roast Stuffed with Ham and Cheese
- Kosher salt and freshly ground black pepper
- 1 (2 pound) boneless pork loin roast
- 4 slices deli ham
- 4 slices Swiss or gruyere cheese
- 3 tablespoons vegetable oil
- 2 carrots, chopped
- 1 onion, chopped
- 2 teaspoons all-purpose flour
- 1 cup white wine
- 1/4 cup chicken stock
- 2 teaspoons dried thyme
- 8 ounces small white mushrooms, halved
- 1/4 cup sour cream
- 1 tablespoon finely chopped fresh parsley
- 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.
kosher salt, pork loin roast, deli ham, swiss, vegetable oil, carrots, onion, flour, white wine, chicken stock, thyme, white mushrooms, sour cream, parsley
Taken from www.foodnetwork.com/recipes/melissa-darabian/pork-roast-stuffed-with-ham-and-cheese-recipe.html (may not work)