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Roast Pork with Onion Stuffing

 Roast Pork with Onion Stuffing
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.
10 ServingsPrep: 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.

2 of 2

Roast Pork with Onion Stuffing (continued)

Directions (continued)

  • 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.