4 lb. pork loin roast, bone in and pre-sliced and tied OR
2 1/2 to 3 lb. boneless roast
1 tbsp. olive or salad oil
2 tsp. salt
1 tsp. dried thyme leaves
1/2 tsp. pepper

Rub roast with oil and sprinkle evenly with salt, thyme and pepper. Place into 325 degree oven on roasting rack and insert meat thermometer or meat probe into thickest portion. Roast until meat registers 170 degrees, about 2 hours.

STUFFING:

1/4 c. butter
4 c. (4 lg.) onions, chopped
1/2 c. flour
1 tbsp. lemon juice
1 tsp. chicken stock base
1 tsp. salt
1/4 tsp. nutmeg
Dash of pepper
1 c. water

Melt butter in frying pan. Add onion, cook 10 minutes or until onions are very soft. Mix in flour, lemon juice, chicken stock base, salt, nutmeg, pepper and water; blend 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 additional 30 minutes until lightly browned.

GRAVY:

1 c. water
1 tbsp. corn starch mixed with 1 tbsp. water
Salt and pepper

Stir 1 cup of water into pan drippings along with corn starch. Cook stirring until thickened. Season to taste.