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Roast Pork with Onion Stuffing

Rated as 4.66 out of 5 Stars

"I had the luck of finding this recipe neatly written and tucked inside a cookbook I bought at a garage sale. My family especially likes this in fall when the air takes on a chill."
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Ingredients

2 h 40 m servings
Original recipe yields 10 servings

Directions

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  1. Rub roast with oil. Combine salt, thyme and pepper; sprinkle over roast. Place roast in a shallow baking pan. Bake, uncovered, at 325 degrees F for 2 to 2-1/2 hours or until a meat thermometer reads 145 degrees F (63 degrees C), Meanwhile, in a skillet, saute onions in butter for 8-10 minutes or until tender. Stir in flour, lemon juice, bouillon, salt, nutmeg and pepper; add water. Cook over medium heat for 2 minutes, stirring constantly. Cut roast almost all the way through into 3/8-in. slices. Spoon 1 tablespoon of stuffing between each slice. Spoon remaining stuffing over roast. Bake, uncovered, at 325 degrees F for 30 minutes If desired, thicken pan juices to make gravy.

Reviews

Read all reviews 26
  1. 32 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I am not much of a fan of pork, however, this was awesome! I followed another reviewers advice and added a little white cooking wine to the pan - good choice. I only used 1 1/2 large onions but ...

Most helpful critical review

Delicious, although a bit salty with the original recipes. Next time I'll use half as much salt, if not a little less.

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I am not much of a fan of pork, however, this was awesome! I followed another reviewers advice and added a little white cooking wine to the pan - good choice. I only used 1 1/2 large onions but ...

I love this recipe. I cooked it in a pan on the grill ~ it was delicious. The only change I made was I used Chicken Stock in place of the water.

This was excellent. Even my picky teenage daughter loved it. I used a 2.5lb roast and omitted the thyme. I also used only 3 onions, which was plenty. Next time for the stuffing, I'll use chic...

This is the second time I've made this and it is a fabulous recipe. Very moist and tasty. I did however make a couple changes. 4 large onions? I don't know what anyones idea of large is, but I ...

I really liked this recipe a lot. I would cut down the salt just a bit though. Besides that, everything was delicious and I made the gravy from the pan sauces and it was amazing. Thanks!

Really wonderful. I left the salt out of the onion stuffing and used soup base in lieu of bouillon but otherwise made it as written. We all loved it.

This is unbelievably good. I was a little apprehensive when I began chopping all the onions, but all the tears were worth it. The meat comes out moist while the onions are a perfect complement...

It was tender but salty. Next time I will cut back on the salt as others have suggested and maybe use medium sized onions.

This recipe is amazing! The robust layers of flavor are terrific. I am putting this recipe one of my top ten! You have GOT to try this recipe, you will not be disappointed! **I had to come i...