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Cheese Stuffed Pork Roast

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“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.”
2hrs 15mins

Ingredients Nutrition


  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.

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