Roast Pork with Onion Stuffing |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
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. 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 king arthur unbleached 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:
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.
|
|