Recipe by SheCooksToConquer
This is a family favorite. I adapted it from "My Great Recipes." You won't believe how creamy and delicious the onion stuffing tastes. Fresh-ground nutmeg really makes it shine, but ready-made will do in a pinch! :) The pan dripping gravy is fabulous, too. Active work time takes place while roast is cooking.
Top Review by 2Bleu
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. :)
- 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 See How It's Made
- 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.).