Roast Pork with Onion Stuffing Recipe

5 1
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Roast Pork with Onion Stuffing Recipe

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5 1
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/2 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/2 min.

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.
Originally published as Roast Pork with Onion Stuffing in Country Pork 1996, p77

Nutritional Facts

4 ounce-weight: 257 calories, 12g fat (5g saturated fat), 80mg cholesterol, 879mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 27g protein.

  • 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
  1. 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.
Originally published as Roast Pork with Onion Stuffing in Country Pork 1996, p77

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