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Both of these recipes have become favorites on Sundays. They're fool-proof, and dinner is a snap to get on the table quickly.
Pre-heat the oven to 325 degrees.
Rinse pork loin roasts and pat dry with paper towels. Spray a small roaster and lid with olive oil.
Clean and peel the onions, and slice them into vertical crescents. Line the bottom of the roaster with the onions and set aside.
Place one roast at a time in a large bowl, press 2-3 tablespoons of Bicentennial seasoning firmly into all surfaces and place in roaster on top of the onion slices, placing the thinner end of one beside the thickest end of the other.
Add 3 tablespoons of prepared bullion if desired.
Close roaster and bake for 55 minutes. Remove lid and bake another 10 minutes to set crust. Let set 10 minutes before slicing.
This recipe is also excellent using the Bavarian Seasoning instead of the Bicentennial Seasoning.
To use the recipe on Sunday mornings, set the oven at 225 degrees, or 250, and roast it while you're gone to church. The house smells wonderful when you get home!
This recipe was provided by Penny Hefley from Crest Hill.