Cheese Stuffed Pork Roast

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I found this recipe posted by cathie lesnick on another site. Excellent for a dinner party. I have easily doubled the recipe for a 6 lb roast. Decadent and delicious! Use the cooking time as a guideline, and keep an eye on the internal temperature of the roast. 160f should be perfect.

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Steps

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Combine stuffing ingredients in food processor and pulse just until blended.

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Refrigerate for 1 hour.

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Slice open the roast so it lays out flat.

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Pound the roast with a mallet to make some room for the stuffing.

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Generously spread the stuffing mixture on the inside of the pork roast.

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Roll up the roast and tie securely.

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Preheat oven to 350f in a casserole dish , add the chicken broth and white wine.

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Place the roast in the casserole dish.

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Season the top of the roast with dried chives , sweet basil , salt and pepper.

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Roast for approx 1 1 / 2 hours , basting occasionally with the broth / wine mixture , until pork is no longer pink.

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Add more broth / wine if necessary.

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To serve , slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.

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Ingredients

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cream cheese, sharp cheddar cheese, green onions, sun-dried tomatoes, bell pepper, fresh garlic, dried sweet basil leaves, parsley, cayenne pepper, chipotle hot sauce, pork roast, chicken broth, dry white wine, dried chives, sweet basil, salt and pepper