-
1
Liberally salt and pepper the pork loin on all sides.
-
2
On a sturdy work surface, slice the pork roast 4 times evenly, about 3/4 of the way down the roast.
-
3
Wrap each ham slice around each cheese slice and place 1 into each of the 4 cuts.
-
4
Tie the roast with kitchen string, or secure the roast closed with toothpicks.
-
5
In a Dutch oven, heat 1 tablespoon oil over medium-high heat.
-
6
Sear the pork loin quickly so that the roast gets color, but the cheese doesn't melt.
-
7
Remove the roast and set aside.
-
8
Add the carrots and onions to the pan and cook until the onions are translucent and the vegetables are softened.
-
9
Add the flour and stir to mix.
-
10
Deglaze with the wine, and add the roast back into the pan along with the chicken stock and thyme.
-
11
Season with salt and pepper.
-
12
Cover and simmer on low for 1 hour 30 minutes.
-
13
Remove the roast from the pan once it's cooked and reduce the sauce for 5 minutes.
-
14
Meanwhile, heat a large saute pan over high heat, add the remaining 1 tablespoon oil and then the mushrooms.
-
15
Toss to coat in the oil and season with salt and pepper, to taste.
-
16
Cook the mushrooms until they are golden, then add to the sauce.
-
17
Whisk in the sour cream to the sauce.
-
18
Slice the pork roast and serve with sauce poured on top.
-
19
Garnish with parsley.
