Roast Pork With Onion Stuffing

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.

• Ready In: 2 hrs 20 mins
• 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

1. 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).
2. Meanwhile, melt butter in medium frying pan. Add onions and cook for ten minutes until soft.
3. Add flour, chicken stock base, nutmeg, lemon juice, and 1 cup water. Cook until thickened and creamy.
4. 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.).
5. 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.
6. Remove roast from pan and cover to keep warm while making gravy.
7. 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.).