Roast Pork With Onion Stuffing
Ingredients
4 pound pork loin roast; bone-in and pre sliced and tied; or 3 pound boneless pork roast
1 Tbsp. olive oil or salad oil
2 tsp. salt
1 tsp. thyme, dried
1/2 tsp. pepper
1/4 C. butter
4 large onion; chopped (4 C.)
1/2 C. flour
1 Tbsp. lemon juice
1 tsp. chicken stock base
1 tsp. salt
1/4 tsp. nutmeg
1 dash pepper
1 C. ;water
salt and pepper; to taste
1 Tbsp. cornstarch; mixed with
1 Tbsp. ;water
Cooking Instructions
Rub the roast with oil and sprinkle evenly with salt, thyme and pepper. Place into a 325 degrees oven on a roasting rack and insert a meat probe or meat thermometer into the thickest portion. Roast until the meat registers 170 degrees., about two hours. Meanwhile, melt the butter in a frying pan. Add the onions, cook ten minutes or until onions are very soft; mix in the flour, lemon juice, chicken stock base, salt, nutmeg, pepper and water, blending well. Cook until thickened. Cut the cooked roast almost all the way through into slices. Stuff between the slices with filling. Frost the top of the roast with the remaining onion filling. Remove the drippings from the pan. Return the roast to the oven. Bake for 30 minutes more, until it is lightly brown. Stir one C. of water into the pan drippings along with the cornstarch. Cook, stirring, until the sauce is thickened. Season to taste.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)