Cheese Stuffed Pork Roast W Cream Sauce
Elevate your dinner table with this indulgent Cheese Stuffed Pork Roast with Cream Sauce, a true showstopper that combines rich flavors and comforting textures. A tender boneless pork loin is butterflied and filled with a savory blend of mozzarella, Parmesan, fresh parsley, and garlic, then rolled and roasted to perfection. The golden sear on the pork locks in the juices while creating a beautiful crust. To complement the dish, a luscious cream sauce made from chicken stock, heavy cream, Dijon mustard, and thyme adds a velvety finish. Perfect for holidays or special occasions, this entrée pairs beautifully with roasted vegetables or creamy mashed potatoes. Ready in just two hours, this stuffed pork roast will delight your guests with every flavorful bite.
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Recipe Information
Ingredients
- 2.5 pounds Boneless pork loin roast
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken stock
- 1 cup Heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Fresh thyme (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, butterfly the pork loin by cutting it lengthwise, stopping about 1/2 inch before cutting all the way through, and then open it like a book.
In a bowl, combine the mozzarella, Parmesan, parsley, garlic, salt, and black pepper to create the cheese filling.
Spread the cheese filling evenly over the inside of the butterflied pork roast.
Roll the pork roast tightly into a log, securing it with kitchen twine at 2-inch intervals to hold the filling in place.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork roast on all sides until golden brown, about 8-10 minutes.
Transfer the skillet with the seared pork roast to the preheated oven and roast for 60-75 minutes, or until the internal temperature reaches 145°F (63°C).
While the pork is roasting, prepare the cream sauce. In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the chicken stock, whisking constantly to avoid lumps, and bring the mixture to a gentle simmer.
Stir in the heavy cream, Dijon mustard, and thyme, and simmer for 5 minutes until the sauce thickens.
Remove the pork roast from the oven and allow it to rest for 10 minutes before slicing.
Slice the roast into thick slices and serve with the cream sauce drizzled over the top.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 310 mg | 24% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
