4-lb. boneless pork top loin roast (double)
salt pepper
2-lbs. yellow onions
1 1/4 teaspoon ground sage
1 teaspoon salt
1/4 teaspoon pepper
gravy (below)

1. Place pork roast fat side up on rack in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Do not add water. Do not cover. Roast in 325-degree oven for 1 1/2 hours.
2. Heat 2 inches water to boiling. Add onions. Cover and heat to boiling. Cook until tender, 15 to 20 minutes; drain. Chop onions coarsely; stir in sage, 1 teaspoon salt and 1/4 teaspoon pepper. Remove pork and rack from pan; pour off drippings, reserving 1/4 cup. Mound onion mixture in center of pan; place pork on top. Roast until meat thermometer registers 170-degrees, about 1 hour.

Gravy:
Mix reserved 1/4 cup drippings and 1/4 cup all-purpose flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat; stir in 2 cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper.

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