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Roast Pork with Onion Stuffing Recipe

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I had the luck of finding this recipe neatly written and tucked inside a cookbook I bought at a garage sale. My family especially likes this in fall when the air takes on a chill.

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Roast Pork with Onion Stuffing Recipe

Prep: 10 min. Bake: 2-1/2 min.

Yield: 10 Servings

10 150 160

Ingredients

1 boneless pork loin roast (3 pounds)
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon pepper
STUFFING:
4 large onions, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon chicken bouillon granules
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 cup water

Directions

Rub roast with oil. Combine salt, thyme and pepper; sprinkle over roast. Place roast in a shallow baking pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 160°. Meanwhile, in a skillet, saute onions in butter for 8-10 minutes or until tender. Stir in flour, lemon juice, bouillon, salt, nutmeg and pepper; add water. Cook over medium heat for 2 minutes, stirring constantly. Cut roast almost all the way through into 3/8-in. slices. Spoon 1 tablespoon of stuffing between each slice. Spoon remaining stuffing over roast. Bake, uncovered, at 325° for 30 minutes If desired, thicken pan juices to make gravy. Yield: 10 servings.

Nutritional Facts 1 serving (4 ounces) equals 257 calories, 12 g fat (5 g saturated fat), 80 mg cholesterol, 879 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Roast Pork with Onion Stuffing in Country Pork , p77

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