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Cheese And Sundried Tomato Stuffed Pork Roast
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- #95921
A savory pork roast, rolled and stuffed with cream cheese, cheddar, and sun-dried tomatoes. It's baked until juicy with a side of its own flavorful pan juices.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Stuffing Mixture
4 ounces cream cheese, softened
1/2 cup shredded sharp cheddar
3 green onions, chopped
4 slices sun dried tomatoes, chopped
1/2 green bell pepper, chopped
1 teaspoon minced fresh garlic
1 teaspoon sweet dried basil
2 teaspoons parsley
1 pinch cayenne pepper
chipotle hot sauce to taste
Pork
3 pounds pork roast
1/3 cup chicken broth or stock
1/3 cup dry white wine
3 tablespoons dried chives
2 teaspoons sweet basil
salt and pepper, to taste
directions
Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for about 1 hour.
Slice open the roast so it lays out flat. Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie ends securely.
Preheat oven to 350 degrees 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 and salt and pepper.
Bake roast for approximately 1-1/2 hours or until pork roast is done and no longer pink, basting occasionally with the broth/wine mixture. (Note: some of the stuffing will cook out into the broth/wine sauce which only adds to the flavouring.) Add more chicken broth and white wine as necessary.
To serve: slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.
added by
maryw
nutrition data
Nutritional data has not been calculated yet.
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