Ingredients
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4 lbs pork loin
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1 tablespoon olive oil
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1 teaspoon thyme leaves
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1/4 cup butter
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1/4 cup flour
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1 teaspoon chicken base (boullion works just fine)
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1/4 teaspoon ground nutmeg
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1 cup water
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1 tablespoon cornstarch, mixed with 1 tablespoon water
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1 tablespoon lemon juice
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4 large onions, chopped (I prefer Vidalia or Texas Sweet, should be about 4 cups total)
Instructions
- 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.).