Pork Roast Stuffed With Tomato And Cheese Recipes

CHEESE-STUFFED PORK ROAST

Steps:

• In a bowl, combine the flour, lemon-pepper, butter and cream until smooth. Stir in the cheese; set aside. Cut a lengthwise slit down the center of the roast to within 1/2-in. of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. , Remove plastic; place ham slices over roast. Spread cheese mixture lengthwise down the center of one side of roast to within 1-1/2 in of ends. Roll up, jelly-roll style, starting with the long side with cheese filling. Tie several times with kitchen string; secure ends with toothpicks. , Combine paprika, marjoram, oregano and basil; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes hours or until a thermometer reads 145°. Let stand for 5 minutes before slicing. , Meanwhile, in a skillet, saute onion in butter until tender. Stir in the cornstarch until blended. Whisk in cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and salt. Slice roast; serve with cream sauce.

CHEESE STUFFED PORK ROAST

Steps:

• Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for 1 hour.
• Slice open the roast so it lays out flat. Pound the roast with a mallet to make some room for the stuffing.
• Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie securely.
• Preheat oven to 350°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, salt and pepper.
• Roast for approx 1 1/2 hours, basting occasionally with the broth/wine mixture, until pork is no longer pink. Add more broth/wine if necessary.
• To serve, slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.

CHEESE-AND-BROCCOLI-STUFFED PORK ROULADE WITH GRILLED TOMATO RELISH

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic and 1/4 teaspoon salt, and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes. Add 1 cup water, and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more. Transfer to a bowl, stir in the Cheddar and reserve.
• Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through. Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick. Sprinkle with salt and pepper. Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you. Tightly roll up each tenderloin, tucking the narrow ends inside as you roll. Tie each roulade with butcher's twine tightly (without piercing the meat) on each end and at 2-inch intervals in between. Brush with oil, and sprinkle with salt and pepper.
• Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades). Oil the grill grates. Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes. Move them to indirect heat, cover and cook until a thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more. Transfer them to a cutting board to rest 10 minutes.
• While the roulades are cooking, make the relish: Lay an onion slice on a cutting board. Place the palm of 1 hand on top of the slice, and with the other hand push a metal skewer through the slice crosswise until it comes out the other side. Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary. Thread the tomatoes on the skewers. Brush the onions and tomatoes with oil. Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes. Remove the tomatoes and onions from the skewers, and chop. Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl.
• Cut the strings off the roulades with scissors, and slice the roulades on the bias. Serve with the relish.

PORK ROAST STUFFED WITH HAM AND CHEESE

Steps:

• 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.

PORK ROAST WITH ZESTY TOMATO SAUCE

Steps:

• Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Roast 1 hour., Meanwhile, in a large saucepan, combine brown sugar, cornstarch, salt and pepper. Gradually whisk in water until smooth. Stir in tomato sauce, vinegar and corn syrup. Bring to a boil over medium-high heat. Cook and stir 2 minutes or until thickened and bubbly., Brush roast with some of the sauce. Roast 15-30 minutes longer or until a thermometer reads 145°, brushing occasionally with more sauce. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with remaining sauce.

CHEESE-STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

PORK SHOULDER ROAST WITH TOMATOES

Steps:

• Preheat oven to 350 degrees. Season pork with salt and pepper. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Add pork, fat side down, and cook, turning until browned on all sides, 8 minutes. Transfer pork to a plate. Pour off fat, return pot to medium-high, and add remaining tablespoon oil. Add onion; cook until translucent, 5 minutes. Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper. Add broth and vinegar and cook, stirring and scraping up browned bits. Return pork to pot with juices; sprinkle with paprika.
• Bring mixture to a boil over high. Cover, transfer to oven, and cook 1 hour. Remove from oven; with tongs, flip pork. Return to oven and cook, uncovered, until tender, 1 hour, basting pork with juices every 15 minutes. Transfer pork to a cutting board; let rest 15 minutes. Slice pork and serve with sauce.

PORK LOIN WITH FRESH MOZZARELLA, BASIL AND TOMATOES

Steps:

• Preheat oven to 400 degrees.
• Trim the pork tenderloins to remove "silver skin," then slice into 3/4-inch thick rounds.
• In a hot skillet, brown the tenderloins on both sides in olive oil. Set aside.
• In a 9 X 13-inch baking pan, arrange the pork slices face up.
• On top of each slice of pork, top with a small dollop of basil pesto, a slice of tomato and a fresh basil leaf. Repeat until all slices of pork are covered.
• In a small bowl, combine garlic and tomato sauce. Pour into baking dish, being careful of pork slices. Sauce can cover pork.
• Top each slice of pork with a thin slice of mozarella cheese.
• Bake at 400 degrees for 15-20 minutes, or until cheese is melted and golden brown. Cheese may be slid under the broiler for a few minutes for extra browning if desired.