This delicious roast pork is stuffed with Emmental cheese, fresh tomatoes and smoked ham. I serve it with steamed broccoli and mash.
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4 tablespoons olive oil
1.5kg pork roasting joint
salt and ground black pepper
80g Emmental cheese, thinly sliced
2 tomatoes, sliced
1/2 onion, sliced
2 slices smoked ham
herbes de Provence
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 200 C / Gas 6. Pour 2 tablespoons of the olive oil into a roasting tin.
Cut the pork roasting joint in half horizontally, and season the inside with salt and pepper. Arrange the Emmental cheese slices on one half, and layer on the tomato slices, onion slices (saving a few for the roasting tin) and smoked ham slices. Sprinkle with herbes de Provence. Close the roast up and tie securely with cooking string.
Place the roast into the roasting tray. Pour the remaining 2 tablespoons olive oil over the joint. Season with salt, pepper and herbes de Provence. Add the rest of the onion to the roasting tray.
Roast in the preheated oven until no longer pink inside, about 40 minutes. Pour the water into the tin, and cook and stir for a few minutes over the hob to deglaze, making a pan sauce.
Other cheeses, such as Gruyere or Cheddar, would also work a treat in this recipe. For an Italian version, you could use prosciutto for the ham, mozzarella for the cheese and basil or dried Italian herbs for the herbs de Provence.