This classic roast pork features a bone-in loin tenderly stuffed with a rich onion mixture. The filling combines caramelized onions, butter, flour, and a hint of nutmeg and lemon juice for a complex, savory flavor that contrasts beautifully with the juicy meat. It is an elegant yet comforting dish perfect for Sunday dinners or holiday gatherings. The roast is initially baked until tender, then sliced and stuffed before returning to the oven to brown. Served with a thickened pan gravy made from the drippings, this recipe offers a hearty, home-style meal that feels special without being overly complicated.
Roast Pork With Onion Stuffing
Description
This classic roast pork features a bone-in loin tenderly stuffed with a rich onion mixture. The filling combines caramelized onions, butter, flour, and a hint of nutmeg and lemon juice for a complex, savory flavor that contrasts beautifully with the juicy meat. It is an elegant yet comforting dish perfect for Sunday dinners or holiday gatherings. The roast is initially baked until tender, then sliced and stuffed before returning to the oven to brown. Served with a thickened pan gravy made from the drippings, this recipe offers a hearty, home-style meal that feels special without being overly complicated.Ingredients
Directions
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Preheat the oven to 325&# 194;°F (163ðC).
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Rub the pork roast with olive oil and sprinkle evenly with 2 teaspoons salt, 1 teaspoon dried thyme, and 1/2 teaspoon pepper.
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Place the roast on a rack in a roasting pan. Insert a meat probe or thermometer into the thickest portion.
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Roast until the internal temperature reaches 170ðF, approximately 2 hours.
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While the pork roasts, melt butter in a frying pan over medium heat.
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Add chopped onions and cook for about 10 minutes, or until very soft and translucent.
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Stir in flour, lemon juice, chicken stock base, 1 teaspoon salt, 1/4 teaspoon nutmeg, 1 dash pepper, and 1 cup water. Blend well.
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Cook the onion mixture, stirring frequently, until it thickens into a stuffing consistency. Set aside.
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Remove the roasted pork from the oven and let it rest briefly. Cut the roast almost all the way through into slices, keeping the bone intact to hold it together.
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Stuff the onion filling between the slices of pork.
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Spread the remaining onion filling over the top of the roast.
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Remove excess drippings from the roasting pan if desired, but leave some for the gravy. Return the stuffed roast to the oven.
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Bake for an additional 30 minutes, or until the top is lightly browned.
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Meanwhile, stir 1 cup of water into the remaining pan drippings.
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Mix cornstarch with 1 tablespoon of water to create a slurry, then stir into the pan drippings.
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Cook the sauce, stirring constantly, until thickened. Season with salt and pepper to taste.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 649.2kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 5.4g27%
- Cholesterol 326.9mg109%
- Sodium 281.5mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 118.0g236%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a boneless pork roast if bone-in is unavailable; adjust cooking time accordingly as boneless roasts cook faster.
Ensure the internal temperature of the pork reaches at least 145ðF for safety, though this recipe specifies 170ðF for a more traditional, well-done texture suitable for stuffing.
For a richer gravy, deglaze the pan with a splash of white wine or broth before adding the water and cornstarch.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.
