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.

Ingredients

6 serv.

Stuffing Mixture
cream cheese, softened↗4 ounces
shredded sharp cheddar cheese↗1⁄2 cup
green onions, chopped↗3
sun-dried tomatoes, chopped↗4 slices
bell pepper, any colour, chopped↗1⁄2
minced fresh garlic1 teaspoon
dried sweet basil leaves↗1 teaspoon
parsley↗2 teaspoons
cayenne pepper↗1 pinch
chipotle hot sauce↗
Other Ingredients
pork roast3 lbs
chicken broth↗1⁄3 cup
dry white wine↗1⁄3 cup
tablespoons dried chives3
teaspoons sweet basil↗2
salt and pepper

Step-by-step instructions

1
Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for 1 hour.
2
Slice open the roast so it lays out flat. Pound the roast with a mallet to make some room for the stuffing.
3
Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie securely.
4
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.
5
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.
6
To serve, slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.

Source: food.com

Original recipe ↗

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