Roasted Cheese Stuffed Pork Loin

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What You Need:

1 tbsp of flour
1/4 tsp lemon pepper
2 tbsp butter, melted
2 tbsp heavy whipping cream
1 C of Swiss cheese, shredded
1 (2 lb.) boneless pork loin
6 oz. deli ham, sliced thin
1 tsp paprika
1/2 tsp dried marjoram
1/2 tsp dried oregano
1/2 tsp dried basil

How to Make It:

Preset the oven temperature to 325 degrees.
Place the flour and lemon pepper together in a bowl and toss to combine.
Add the butter and cream and stir until the mixture is smooth.
Fold in the cheese.
Cut the pork loin lengthwise down the center to within half inch of the bottom and lay open.
Cover with saran wrap and beat down until flatten to a 3/4 inch thickness.
Remove the saran wrap and place the ham slices over both sides of the roast.
Spread the cheese mixture down the center of the roast to within a half inch from the ends.
Starting with the longest side closest to you roll the meat up around the filling.
Tie with kitchen string to hold closed.
Mix together the paprika, marjoram, oregano and basil.
Rub the mixture over the outside of the pork loin.
Place the loin onto a rack in a shallow roasting pan.
Roast, uncovered, for 1 1/2 hours or until the internal temperature reaches 160 degrees.
Allow the loin to stand at least 10 minutes before cutting.

Makes 8 servings

Often times pork when roasted becomes quite dry but by adding a filling such as this cheese filling the pork will come out moist and very tasty. Serve the roast with a cream sauce to pour over each delicious slice. To make a cream sauce, sauté a little chopped onion in butter until tender. Stir in 1 tbsp of cornstarch until smooth. Add 1 C of heavy cream and a 1/4 C of chicken broth and bring to a boil cooking and stirring for 2 minutes or until thick. Remove from the heat and stir in 1 tsp of sour cream.