Pork Loin Stuffed with Ham, Swiss and Dill Pickles

I saw this recipe a few weeks ago on television and thought;”Oh my that looks delicious”.

I had a pork loin in the freezer and all of the ingredients handy, so today a “star” was born in my kitchen!

The original recipe calls to simmer on the stove top covered. I wanted to try it out in the oven and it worked great. I also wanted a somewhat Cuban sandwich flair to my pork this weekend so added cumin and dill pickles inside of the ham and cheese rolls. The swiss held up really well. I made sure it was really cold when I rolled it. The recipe calls to cut into the roast along the width of the roast. I sliced length wise so that when slicing after it was cooked, each slice would have a taste of the ham,cheese and pickles.

The sauce absolutely made this dish. It was very savory and satisfying. I served it with rice and green peas and to “Sop” up the sauce I baked Honey Wheat bread.

The recipe:
(Adapted from Melissa d’Arabian)


Kosher salt and freshly ground black pepper
1 (2 pound) boneless pork loin roast
4 slices deli ham
4 slices Swiss or gruyere cheese
3 tablespoons vegetable oil
2 carrots, chopped
1 onion, chopped
2 teaspoons all-purpose flour
1 cup white wine
1/4 cup chicken stock
2 teaspoons dried thyme
8 ounces small white mushrooms, halved
1/4 cup sour cream
1 tablespoon finely chopped fresh parsley

I also added a sprinkle or two of cumin and garlic powder before browning.
Inside of each ham and cheese roll I added a few dill pickle chips.


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.I sliced into the pork four times down the length of the loin so that each slice of pork would have a taste of the ham and cheese. 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.

Bake at 350 degrees for about an hour and 15 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.

I am also linking to Sunday Suppers