4 lbs. pork loin roast, bone in & pre-sliced & tied OR
2 1/2 to 3 lbs. boneless roast
1 tbsp. olive or salad oil
2 tsp. salt
1 tsp. dried thyme leaves
1/2 tsp. pepper
1/4 c. butter
4 lg. onions, chopped (4 cups)
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
1 tbsp. cornstarch, mixed with 1 tbsp. water

Rub roast with oil and sprinkle evenly with salt, thyme and pepper. Place roast into 325 degree oven on roasting rack and insert meat probe or meat thermometer in to thickest portion. Roast until meat registers 170 degrees, about 2 hours. Meanwhile, melt butter in frying pan. Add onions, cook 10 minutes or until onions are very 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 into pan drippings along with cornstarch. Cook, stirring until thickened. Season to taste.