Description
This French Onion Stuffed Pork Loin is a savory, elegant dish filled with caramelized onions, melty Gruyère cheese, and herbs, all rolled inside a juicy pork loin and roasted to perfection. It’s rich, comforting, and perfect for holidays or special dinners.
Ingredients
- For the Pork Loin:
- 1 (2.5–3 lb) pork loin, butterflied
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- For the French Onion Filling:
- 2 tbsp butter
- 2 large onions, thinly sliced
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tbsp Worcestershire sauce
- 1/2 cup beef broth
- 1 cup shredded Gruyère or Swiss cheese
- For the Glaze:
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp melted butter
Instructions
- Caramelize the Onions: In a large skillet, melt butter over medium heat. Add onions, sugar, salt, and pepper. Cook 20–25 minutes, stirring occasionally, until deeply golden. Stir in thyme, Worcestershire, and beef broth. Cook until liquid reduces. Remove from heat and cool slightly.
- Prepare the Pork Loin: Preheat oven to 375°F (190°C). Butterfly pork loin and pound to an even thickness. Season with salt, pepper, garlic powder, and thyme.
- Assemble: Spread caramelized onions evenly over the pork. Sprinkle Gruyère cheese on top. Roll tightly from one long end and secure with kitchen twine.
- Sear: Heat olive oil in a skillet and sear the pork loin on all sides until golden brown.
- Glaze: Whisk together Dijon mustard, honey, and melted butter. Brush over the seared pork loin.
- Roast: Transfer to a baking dish and roast 45–60 minutes or until internal temperature reaches 145°F (63°C). Rest for 10 minutes before slicing.
- Serve: Slice into medallions and spoon extra pan juices on top.
Notes
- Add mushrooms to the onion mixture for extra flavor.
- Gruyère gives the best melt and flavor, but Swiss or provolone also work.
- Leftovers make incredible sandwiches.
- Pound the pork evenly to ensure even cooking.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: Main Course
- Method: Roasted & Pan-Searing
- Cuisine: French-American