1 pound pork loin roast
1 small onion, peeled and sliced into rings
1/3 cup butter
2 eggs, beaten
2 cubes beef bouillon cube
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package dried mushroom
Preheat oven to 375 degrees F (190 degrees C).
Place pork loin in a large stock pot and add enough water to cover. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes on each side. Remove pork from pot. Drain excess fat from pot.
In a mixing bowl, combine butter, eggs, bouillon cube, cream cheese and mushrooms. Mix thoroughly. Transfer mixture into poached pot and drizzle with sauce and butter mixture. Stir gently over medium low heat for 5 to 10 minutes.
Bake in preheated oven for 45 minutes. Allow to cool and serve warm.