Welcome foodies and culinary enthusiasts, today we’re going to talk about a dish that’s sure to impress your dinner guests: French Onion Stuffed Pork Loin. This classic French recipe is a delicious and decadent twist on a traditional pork roast, and it’s surprisingly simple to prepare.
The dish features a juicy pork loin that’s been butterflied and stuffed with caramelized onions, garlic, and herbs, then roasted to perfection. The result is a tender and flavorful pork roast that’s bursting with savory flavors.
What makes this recipe even more special is the use of sweet and fragrant caramelized onions. The onions lend a subtle sweetness to the pork, and their earthy flavors perfectly complement the juicy meat. Plus, the aroma that fills the kitchen as the onions cook is simply divine.
Whether you’re hosting a dinner party or just looking to switch up your usual pork roast recipe, French Onion Stuffed Pork Loin is a must-try. So, put on your apron, grab your ingredients, and let’s get cooking!
How to Make French Onion Stuffed Pork Loin
INGREDIENTS FRENCH ONION STUFFED PORK LOIN
- 3 tablespoons butter
- 2 yellow onions, thinly sliced
- ½ cup beef broth
- 1 center-cut pork loin, about 3 pounds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 cups shredded gruyere cheese, divided
INSTRUCTIONS FOR MAKING PERFECT FRENCH ONION STUFFED PORK LOIN
- Preheat oven to 450°F.
- In a large oven-safe skillet over medium-high heat, melt butter.
- Add 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.
- 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, horizontally 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 the 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.