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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Roast Pork with Onion Stuffing Recipe

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This recipe for Roast Pork with Onion Stuffing is from The Humphrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs bone in pork loin roast or 2-1/2-3 lb boneless roast
1 Tbs olive oil
2 tsp salt
1 tsp thyme
1/2 tsp pepper
1//4 cup butter
4 large onions, chopped (4 cups)
1/2 cup flour
1 Tbs lemon juice
1 tsp chicken stock base
1 tsp salt
1/4 tsp nutmeg
dash pepper
1 cup water
1 Tbs cornstarch mixed with 1 Tsp water
salt and pepper to taste
Directions:
Directions:
Rub roast with oil and sprinkle with salt, pepper and thyme.
Place on roasting rack in 325 oven. Roast about 2 hours or until meat reaches 170 degrees.
Meanwhile melt butter in fry pan, add ions, cook 10 minutes until onions are soft. Mix in flour, lemon juice, chicken stock base, salt, nutmeg, pepper and water,, blending well. Cook until thickened,
Cut cooked roast almost all the way through into slices. Stuff between slices with filling. Frost top of roast with remaining onion filling. Remove drippings from pan.
Return roast to oven. Bake 30 minutes more until lightly browned.
Stir 1 cup water in pan dripping along with cornstarch til thickened. Season gravy to taste.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2-1/2 hours
Personal Notes:
Personal Notes:
Lance went out to Kahoolawe for weeks at at time and brought food and fixings to eat, establishing the Kahoolawe Gourmet's Society. This was one of the treasured recipes every month.

 

 

 

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