Pork Loin de Bleu
Source of Recipe
OUT OF THIS WORLD COOKBOOK - submitted by Fern M. Vitense
List of Ingredients
Pork Loin de Bleu
1 c. creame fraiche *
1 2 to 2 1/2 pound boneless pork center loin roast
4 ounces Swiss cheese shredded (1 c.)
2 Tbsp butter or margarine, softened
2 Tbsp light cream
1 Tbsp flour
1/4 tsp lemon pepper
6 ounces fully cooked ham, thinly sliced
1 tsp paprika
1/2 tsp dried marjoram, crushed
1/2 tsp dried oregano, crushed
1/2 tsp dried basil, crushed
1 small onion, thinly slicked
1 Tbsp butter or margarine
1 Tbsp cornstarch
1/4 cup chicken broth
Hot cooked rice
Directions:
* creame fraiche: Combine 1 tsp sour cream with 1 cup whipping cream. Cover and let stand overnight (24-30 hours) in warm place, without stirring, till thickened. Refrigerate till needed.
Trim excess fat from roast. Cut slit lengthwise to butterfly roast open. Place roast between sheets of plastic wrap and pound to 3/4 inch thickness.
Meanwhile, stir together cheese, the 2 Tbsp of butter of margarine, cream, flour and lemon pepper. Arrange ham slices over cut surface of roast. Overlap to cover surface entirely. Spoon cheese mixture lengthwise in a 2-inch-wide strip down center of roast to within 1 1/2 inches of ends. Fold roast in half, tucking ham around cheese to encase. Tie roast together securely. Fasten ends with toothpicks.
In a bowl combine paprika, marjoram, oregano and basil. Rub herbs over roast. Place meat on a rack in a shallow roasting pan. Roast, uncovered, in a 325 degree oven for 70 to 80 minutes or till pork is done (160 degrees) Remove and place on heated platter. Remove strings. Let stand 10 minutes before slicing.
Meanwhile prepare sauce: In medium saucepan cook onion in 1 Tbsp butter or margarine till tender. Stir in cornstarch. Add the chicken broth. Stir in the Creme Fraiche. Cook and stir till thickened and bubbly; cook and stir 2 minutes more. Serve meat with the sauce and hot cooked rice
Servers 8
Recipe
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