French Onion Stuffed Pork Loin
User Reviews
5
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Servings
6 adults
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Course
Main Course, Dinner
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Cuisine
American
French Onion Stuffed Pork Loin
Description
This French Onion Stuffed Pork Loin recipe begins by caramelizing thinly sliced yellow onions in butter with beef broth until deeply browned and soft. Meanwhile, the pork loin is butterflied by careful lengthwise cuts and pounded evenly to about ⅓ inch thickness. The meat is seasoned with olive oil, salt, black pepper, and Italian seasoning before being layered with cooked onions and shredded Gruyere cheese.
The pork is rolled up tightly, secured, and roasted to develop a golden crust while melting the cheese and infusing the meat with savory onion flavor. The result is a moist, tender pork roast with a rich filling that blends sweet caramelized onions and nutty cheese.
This dish is an elegant main suitable for a special dinner and pairs well with roasted vegetables or a fresh green salad. Oven roasting at high heat ensures a nicely browned exterior while preserving juiciness inside. Combining the elements this way elevates a simple pork loin into a flavorful centerpiece.
Ingredients
ONIONS
- 3 tablespoons butter
- 2 onion thinly sliced, yellow
- ½ cup beef broth
PORK LOIN
- 1 pork loin about 3 pounds, center-cut
- 2 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups gruyere cheese divided, shredded
Instructions
- Preheat oven to 450°F.
Onions
- In a large oven-safe skillet over medium-high heat, melt butter.
- Add butter, onions, and beef broth and cook until the onions are browned and tender (approximately 15-20 minutes). Transfer cooked onions to a bowl and tent to keep warm.
Pork Loin
- Butterfly the pork. With the pork on a cutting board, hold a knife blade parallel to the board and carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through.
- Open the loin like a book.
- Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin.
- Cover the entire cut of meat with plastic wrap and pound to an even ⅓ inch thickness.
- In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of pork loin.
- Top the pork loin with half of the cooked onions and half of the shredded cheese.
- Tightly roll the pork loin to completely enclose all of the fillings.
- Using cooking twine, tightly secure the roll.
- In the same skillet over medium heat, add the pork loin to the pan and sear on all sides (about 5 minutes on each side). Turning the loin a total of 4 times.
- Transfer the skillet to the oven and cook for 25-30 minutes or until the pork loin reaches an internal temperature of 145 °F. Occasionally baste the pork loin with the pan juices.
- Increase oven temperature to broil. Top pork loin with remaining cheese and onions and cook for 5 minutes or until cheese is melted and golden brown.
- Add parsley for garnish.
- Slice and serve warm.
User Reviews
Overall Rating
5
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