Roast Pork with Onion Stuffing
INGREDIENTS
* 1 (3 pound) boneless pork loin roast
* 1 tablespoon olive or vegetable oil
* 2 teaspoons salt
* 1 teaspoon dried thyme
* 1/2 teaspoon pepper
* STUFFING:
* 4 large onions, chopped
* 1/4 cup butter or margarine
* 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
1. Rub roast with oil. Combine salt, thyme and pepper; sprinkle over roast. Place roast in a shallow baking pan. Bake, uncovered, at 325 degrees F for 2 to 2-1/2 hours or until a meat thermometer reads 160 degrees F-170 degrees F. 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 degrees F for 30 minutes If desired, thicken pan juices to make gravy.
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