Roast Pork With Onion Stuffing
photo by 2Bleu
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 4 lbs pork loin
- 1 tablespoon olive oil
- 1 teaspoon thyme leaves
- 1⁄4 cup butter
- 4 large onions, chopped (I prefer Vidalia or Texas Sweet, should be about 4 cups total)
- 1⁄4 cup flour
- 1 teaspoon chicken base (boullion works just fine)
- 1⁄4 teaspoon ground nutmeg
- 1 cup water
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 1 tablespoon lemon juice
directions
- Preheat oven to 325. Rub roast with oil and sprinkle with thyme and salt and pepper. Roast until meat registers 170 degrees (about 2 hours).
- Meanwhile, melt butter in medium frying pan. Add onions and cook for ten minutes until soft.
- Add flour, chicken stock base, nutmeg, lemon juice, and 1 cup water. Cook until thickened and creamy.
- Remove roast from oven, and slice almost through (I make the slices about 3/4" thick, you make them whatever thickness you prefer for single servings.).
- Stuff with onion filling, and spread any extra over the top of the roast. Return roast to oven and bake about 30 minutes more, until top is nicely browned.
- Remove roast from pan and cover to keep warm while making gravy.
- Stir one cup of water into pan drippings, then add cornstarch/water mixture and stir until thickened. (You may want to put the roasting pan on a burner on low heat to get the gravy to the right thickness.).
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Reviews
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This recipe was recommended by Chef #482933. It has a great unique flavor! The nutmeg (we used freshly grated) is mild, but adds definitive flavor to this dish. I used all the ingredients as specified, but changed the cooking technique a bit. I used boneless pork chops and seared them in a skillet. I then removed them from the pan and made the onion stuffing in the same pan. I then placed the chops onto a baking sheet lined with parchement and placed the stuffing on top of each chop. I broiled them for about 8 minutes (not close to the heat though) till it was golden brown on top, and served. :)
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Very good. This recipe is fairly easy to make, and didn't require much active work time. I had a 3 pound pork loin, and cut the onion mixture in half, using two large Texas 1015 onions. This was plenty for our tastes. The pork was very tender, and the gravy was delicious over mashed potatoes. To kick up the flavor just a bit, bringing out the sweetness in the onions, next time I will add some sherry to the onion mixture. I will make this again. The recipe was chosen for Pick A Chef Spring 2008.
RECIPE SUBMITTED BY
SheCooksToConquer
United States
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<br>Been cooking all my life. Both my parents were excellent cooks, my mother made a a wide range of things, my father was a gourmet Chinese chef long before it became stylish to cook Chinese. One of my earliest memories of cooking is helping my dad make egg rolls from scratch. I make a mean Peking Duck, too.
<br>Got a husband, two kids, two dogs, two cats. We used to have two birds, but we've recently moved and didn't think they'd survive the trip.
<br>I don't have a favorite cookbook, but I go through phases. I guess Joy of Cooking is the best for basic everything, and I'm very partial to The Gefilte Variations. Not only are the recipes fairly yummy, but the stories she tells are really delightful.
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