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Roast Pork with Onion Stuffing

Total Time

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


10 servings

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.


  • 1 boneless pork loin roast (3 pounds)
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 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 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.

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