Roast pork with onion stuffing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pork loin roast; bone-in & pre-sliced and tied; OR |
| 3 | pounds | Boneless pork roast |
| 1 | tablespoon | Olive oil or salad oil |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Thyme, dried |
| ½ | teaspoon | Pepper |
| ¼ | cup | Butter |
| 4 | larges | Onion; chopped (4 cups) |
| ½ | cup | Flour |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Chicken stock base |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg |
| 1 | dash | Pepper |
| 1 | cup | ;Water |
| Salt & pepper; to taste | ||
| 1 | tablespoon | Cornstarch; mixed with |
| 1 | tablespoon | ;Water |
Directions
Rub the roast with oil and spinkle evenly with salt, thyme and pepper.
Place into a 325 F. oven on a roasting rack and insert a meat probe or meat thermometer into the thickest portion. Roast until the meat registers 170 F., about two hours. Meanwhile, melt the butter in a frying pan. Add the onions, cook ten minutes or until onions are very soft; mix in the flour, lemon juice, chicken stock base, salt, nutmeg, pepper and water, blending well. Cook until thickened.
Cut the cooked roast almost all the way through into slices. Stuff between the slices with filling. Frost the top of the roast with the remaining onion filling. Remove the drippings from the pan. Return the roast to the oven. Bake 30 minutes more more, until it is lightly brown. Stir one cup of water into the pan drippings along with the cornstarch. Cook, stirring, until the sauce is thickened.
Season to taste.