If you’re searching for a dish that combines comfort and elegance, look no further than this Ultimate French Onion Pork Loin Recipe. This dish marries the deep, savory flavors of classic French onion soup with tender, juicy pork loin, creating a delightful harmony that’s perfect for any occasion. Whether you’re preparing a special family dinner or seeking a dish to impress guests, this recipe delivers a memorable dining experience. Let’s get started!
Steps
- Preheat the oven to 450°F and begin caramelizing the onions in an oven-safe skillet over medium-high heat by melting butter and adding the onions with beef broth. Cook until the onions are browned and tender, around 15-20 minutes, then transfer them to a bowl and keep warm.
- To butterfly the pork loin, place it on a cutting board. Make a lengthwise cut about one-third from the bottom, stopping about an inch from the opposite side. Open the pork loin like a book, then make another horizontal cut on the thicker side, again stopping an inch from the edge, and fold it open to create a flat surface.
- Cover the butterflied pork loin with plastic wrap and pound it to an even thickness of about 1/3 inch. In a small bowl, mix together olive oil, salt, pepper, and Italian seasoning, and rub this mixture over both sides of the pork loin.
- Spread half of the cooked onions and half of the shredded Gruyere cheese over the flattened pork loin. Roll the pork loin tightly to enclose the filling, and secure it with cooking twine to maintain its shape.
- Using the same oven-safe skillet, sear the rolled pork loin on all sides over medium heat, rotating to ensure even browning. Transfer the skillet to the oven and bake for 25-30 minutes until the internal temperature reaches 145°F, basting occasionally with pan juices.
- Switch the oven to broil, and top the pork loin with the remaining onions and cheese. Broil for about 5 minutes until the cheese is melted and golden brown. Garnish with parsley, slice, and serve warm.
Ingredients
- 3 tablespoons butter
- 2 yellow onions, thinly sliced
- ½ cup beef broth
- 1 center-cut pork loin, approximately 3 pounds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 cups shredded Gruyere cheese, divided
FAQ
- What is the difference between a pork loin and a pork tenderloin?
- The main difference lies in the size and texture. A center-cut pork loin is larger and typically leaner than a pork tenderloin. The two cuts also differ in cooking times due to their size.
- How do you butterfly a pork loin?
- To butterfly a pork loin, make a horizontal cut about one-third up from the bottom. Open it like a book, then make another cut through the thicker side to open it further. This technique provides a flat surface for stuffing.
- How should I store leftover French Onion Stuffed Pork Loin?
- Keep the leftovers in an airtight container or wrap them tightly with heavy-duty aluminum foil or plastic wrap. Store them in the refrigerator for 3 to 4 days.
- What is the best way to reheat a stuffed pork loin?
- Reheat sliced portions by cooking them in a pan with 1-2 tablespoons of oil for 3-4 minutes, flipping once. For a whole loin, heat for about 15 minutes, turning it 3-4 times during the process.
- How can I tell when the pork loin is cooked properly?
- The pork loin is fully cooked when its internal temperature reaches 145°F. After cooking, you can broil it with additional cheese and onions until the cheese is melted and golden brown.
Tips
- Choose the Right Cut: When selecting your pork loin, opt for one with a pinkish hue and some white marbling rather than a deep red color. This ensures a more tender and flavorful result.
- Butterflying Technique: To evenly butterfly the pork loin, use a sharp knife to make horizontal cuts, creating a flat surface. This will help the pork cook uniformly and hold the filling better.
- Searing for Flavor: After rolling and tying the pork loin, sear it on all sides in the same skillet used for the onions. This step enhances the flavor and creates a nice crust before baking.
- Final Touches: After baking, broil the pork loin with the remaining cheese and onions for a few minutes to achieve a golden-brown topping. This adds an appealing texture and enhances the dish’s presentation.
