The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 20, 2009
We've used this recipe so many times- thank you! I have a tendancy to dry out pork roasts, so I never slice it. I just crust it with the stuffing and bake like that. But our favorite is on top of chops- keeps everything moist, and the flavors go so well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 14, 2009
I scaled the stuffing amount down to 3 servings and used it to stuff 2 large boneless chops. I did not precook the chops, just assembled and baked for about 40 minutes. Will make again, for sure.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 24, 2009
This recipes was awesome--when the onions carmelized-it added the sweetness to it.
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Home Town: Longmeadow, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 21, 2009
This was very delicious. I added Lipton onion soup mix to the stuffing.
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Kat

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 8, 2009
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 next time will use 2 whole large ones. Served with mashed potatoes, wheat rolls and roasted green beans with grape tomatoes! I'm adding this 3 days later - While this is excellent right out of the oven it makes horrible leftovers. The pork dries out and the onions are soggy. I will make again but a much smaller pork roast so I won't have any leftovers.
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Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA
Living In: Hellertown, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 23, 2009
It was tender but salty. Next time I will cut back on the salt as others have suggested and maybe use medium sized onions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 15, 2009
Very tasty, oh so tasty! When I made the gravy I added about a 1/2 cup of white wine and it was oh so goood!
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Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA
Living In: Oswego, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 4, 2009
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 1, 2009
I had a good time with this recipe - it was very good. I had to substitute, though. I only had one onion so I added chopped apple to the stuffing... onion & apple make a great combo... and I, also, put some white wine in the pan while cooking the roast... all in all, I'd say, Yum! I served it with some creamed corn, baked broccoli and crescent rolls... the family liked it. Next time, I may add some sage and garlic.
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 27, 2008
I can't believe how delicious, and easy, this recipe is! If I could give it 10 stars, I would. The pork was moist and tasty and the onion stuffing was excellent (I could have eaten that alone!). The only change I made was to add a little white wine to the bottom of the pan before putting the roast in the oven. It made a wonderful gravy. This is the best pork roast we have ever tasted. Thank you Catherine Lee!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 16, 2008
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 in and change my rating from a 5 star dish to a four star because of the re-heat factor. This is a great dish the first day you make it but is just not nearly as good when re-heated.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 16, 2008
Simple preparation steps and ingredients but outstanding results. Family and guests raved about it and scrambled for "second helpings". Yes, you can reduce the salt with no effect on the results. I used a little less salt in both the meat preparation and stuffing and also used sodium-free bouillon granules. Indeed, this recipe also made sensational gravy. Collect the pan juices after you've cooked onion stuffed roast together in the last step. Apple sauce, mashed potatoes and some stove top stuffing were quick and easy side dishes to make it complete.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 28, 2008
this was delicious! sooo tender and the sauce was wonderful
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 9, 2008
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.
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Cooking Level: Expert

Living In: Ledyard, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 20, 2008
This is a great recipe and I will make it again. I have learned that not all pork loin is moist and tender, but this recipe assures that it will be not only moist and tender, but delicious as well!
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Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA
Living In: Stockbridge, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 4, 2008
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!
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Cooking Level: Intermediate

Living In: Abington, Pennsylvania, USA

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