Cheese Stuffed Pork Roast

1 tablespoon all-purpose flour

1/4 teaspoon lemon-pepper seasoning

2 tablespoons butter, melted

2 tablespoons heavy whipping cream

1 cup (4 ounces) shredded Swiss cheese

1 boneless pork loin roast (2 to 2-1/2 pounds), trimmed

6 ounces thinly sliced deli ham

1 teaspoon paprika

1/2 teaspoon each dried marjoram, oregano and basil

CREAM SAUCE:

1 small onion, finely chopped

1 tablespoon butter

1 tablespoon cornstarch

1 cup heavy whipping cream

1/4 cup chicken broth

1 teaspoon sour cream

Salt to taste

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 325° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes.

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. Yield: 8-10 servings.