If you love French Onion soup or any sort of French onion flavor, you will LOVE this French Onion Stuffed Pork Loin! It is one of my favorite pork dishes I have made in a while! Try my French Onion Chicken Macaroni and Cheese for another dish that is loaded with French onion flavor.
French Onion Stuffed Pork Loin
I don’t know how to convince you enough to make this French Onion Stuffed Pork Loin recipe. I thought about using all caps to get my point across, but I didn’t want you to think I was yelling. But, I really want to yell it from the mountaintops, ‘MAKE THIS RECIPE!’ It has to be one of the tastiest pork recipes I have ever tried! French onion flavor is perfect for the fall season and cooler temperatures, and it is beyond perfect for a pork loin. For another flavorful pork loin recipe, don’t miss out on my Honey Garlic Pork Loin!
French Onion Stuffed Pork Loin Recipe
In this French Onion Stuffed Pork Loin recipe, I used a center-cut pork loin, not a pork tenderloin. Although the names are very similar, the cuts of meat are actually quite different. Both cuts of meat are very lean and healthy, but the size and cooking times are quite a bit different. The center-cut pork loin is quite a bit larger than a pork tenderloin. For this recipe, I used a 3-pound pork loin.
Center-cut pork loin is one of the leanest cuts of meat, so be careful about choosing one. The redder the meat, the leaner it is, but also the tougher it is. I recommend choosing a pork loin with a more pinkish color with some white streaks. Don’t be fooled if you see a pork sirloin. That is a different cut of meat that is not as tender or lean as a pork loin or tenderloin. Who knew there were so many cuts of pork?!? I didn’t even begin to mention the ribs, pork shoulder, pork butt, ham, etc!
How to Make French Onion Stuffed Pork Loin
With the popularity of my Jalapeno Popper Pork Loin, I knew I had to make another stuffed pork loin, and I am so glad I did! The French onion flavors that are bursting from this recipe are amazing! (Are you starting to sense my excitement over this recipe)? It’s all about the onions and the cheese.
To see how I butterfly pork loin, check out the VIDEO in my Jalapeno Pork Loin!
Preheat the oven to 450°F while you brown the onions. This will take about 20 minutes. Cook the onions in an oven-safe, large skillet. The pork loin will be going back in there. Be sure to keep the cooked onions warm by putting an aluminum tent over them while you prepare the pork loin. Before butterflying the loin, mix the oil, salt, pepper, and Italian seasoning in a bowl. This will be rubbed on both sides of the loin.
To butterfly the pork loin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the loin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the loin to open it up even more (like a trifold). You should now have a flat surface of meat that will hold the flavor of the French Onion Stuffed Pork Loin. Put a piece of plastic wrap over the laid out pork loin and pound it out to about a 1/3 inch thickness all the way around. The more even the loin is, the more evenly it will cook. Once the pork loin has been butterflied, rub both sides with the oil mixture.
How to Stuff, Roll, and Sear your French Onion Stuffed Pork Loin
Remember ‘Stop, Drop, and Roll’? Well, it’s ‘Stuff, Roll, and Sear’ for today. Top the pork loin with half of the cooked onions and half of the shredded cheese. It’s ready to roll! Roll up the pork loin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork loin up to hold in all the ingredients. I used four pieces of twine if that helps. Next, sear the pork loin on all sides, using the oven-safe skillet that you used for the onions. I know it’s rolled up, so what do I mean by sides? Simply rotate it about four times to get as much of the loin seared as possible.
Next, cook the pork loin for about 25-30 minutes, making sure the internal temperature is at 145°F. Don’t worry, I did not forget about the other halves of the onions and cheese. Top the loin with both and broil for about 5 minutes, or until the cheese is melted and golden brown. Enjoy!
How to Store & Reheat Pork Loin
Refrigerate the pork loin in an airtight container or wrap tightly with heavy-duty aluminum foil or plastic wrap. It will last for 3 to 4 days in the refrigerator.
To reheat French Onion Stuffed Pork Loin, place the loin into a pan with 1-2 tablespoons of oil. If you have sliced the loin already, cook for 3-4 minutes, flipping once. If the stuffed loin is still whole, cook for about 15 minutes total, flipping 3-4 times throughout.
More Pork Recipes
French Onion Stuffed Pork Loin
Ingredients
ONIONS
- 3 tablespoons butter
- 2 yellow onions, thinly sliced
- ½ cup beef broth
PORK LOIN
- 1 center-cut pork loin, about 3 pounds
- 2 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 cups shredded gruyere cheese, divided
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.
Did you make this recipe?
You can tag me at @iamhomesteader.
Wondering if you can make the recipe with a beef tenderloin…thoughts?
Generally speaking, beef tenderloin is better when not cooked well done. Opening it and stuffing it and closing it changes the dynamic of the meat. You can do it, but it might be a disservice to your meat.
Made this tonight and it was amazing! My picky kids loved it and the flavor was amazing. Definitely and must in my regular line up. If you make double the broth / herb and olive oil mixture you can thicken it and use it to spoon on garlic mashed potatoes. Added 1/2 cup more beef broth and strained the fat to make the gravy.
How did the mozzarella work out? I’m having a hard time finding the gruyere cheese.
You buy it in a small block in the deli section and shread it yourself
Can I prepare the tenderloin a day ahead and then cook in oven on the day?
You can. The cooking time might increase, so be sure to measure with a thermometer.
I was wondering if you could make this with pork chops?
This was amazing! I hopped on you tube for a play-by-play for butterflying (although you describe it pretty well!). These flavors were perfect and it was so worth the effort. I don’t even eat pork, but I did eat the juices (I doubled up on the onions and beef broth so that there was extra).
The way the directions are written are a bit confusing however everything is there in the directions. I made it exactly how it said to do it, it is delicious and I will definitely make it again.
This was great, and so easy. I had just about everything in hand except Gruyere. I was not running to the store, so I went with mozzarella.
Can you make this on pellet smoker instead of oven?
Yes!
Do u use beef broth when sautéing onions?
Can I use porkchops instead?
This is a very delicious meal thanks so much foe sharing!
In instruction #4, what does “hold a knife BALD parallel to the board and carefully. . .” What does bald mean? or is it a typo? This sounds delish!
Yes, sorry. It’s BLADE
Made this recipe tonight. Amazing! Followed the recipe to the letter, except I added chopped garlic in the rub. What a great combination and paired with mashed potatoes this really stood out.
Thank you!
About how many people will this feed?
Depends on the size of your pork loin, but at least 8 adults!
WOW ANN, IT SHOULD BE GOOD AFTER GOING TO ALL THIS WORK. It does indeed look DELIIOUS to say the least. When I get back to where I can stand long enough to cook a good meal, I would LOVE to try this!!!!! SOUNDS AMAZING, MAKES MY MOUTH WATER!!!!!!!! YOU SOUND LIKE AN OUTSTANDING, VERY INFORMED CHEF!❤️❤️❤️
Video of this, please!
Definitely need Step-by-step photos, at least. It sounds delicious but I’m having difficulty visualizing the steps to accomplish it.
slice it length wise , making sure the slice in end to end, make a pocket in it as you would for stuffed port chops———-have your filling ready, put it in and tie it up in a roll with butchers twine—if you can’t find the twine in your store, go to a butcher and buy a few feet——-tie it up , cook in pan on top of burner, with olive oil, salt pepper, basil and thyme—–as the directions says, transfer in in the pan to oven and finish it there——-
Not to sound dumb, but if you slice it end to end… where do you cut a dang pocket? Just like the person before, I’m so confused. Lol. I’m sure after seeing a visual, I’d be like, “duh” lol. But… 🤔
Check back in a day… I am adding some images AND we did a video that I will post soon!
What did you do with the beef broth?
#2 in the directions
Amandaaaaaa !!!!!! This is delicious!
I love it.
I guess it will either thicken or you will throw it out… i know there could have been more explanation on that. I was wondering the same thing.
You cook the onions in the beef broth… what do you think happens? the onions retain the flavor from it and the liquid evaporates.
It was part of carmelizing the onions.
Ok…….alright… Dang …….. that was flipping good! Agreed go with at least three onions. I used pork two pork tenderloins and went off original recipe. Also I addded some garlic powder, the onions came out perfect and it made created this amazing sauce that you should baste with while cooking and drizzle as you make your plate . Served with wild rice and an lagunitas IPA and will def be doing that again . Wife found recipe which sometimes don’t amaze me but this one is top notch !!!
Can you use a pork tenderloin for this recipe?
Yes can you use a tenderloin? I went to 2 stores and all they had where tenderloins
You can, it will be smaller and more tender. The filling amounts might be too big depending on the size you get.
Or could cut it in half (in length) butterfly each half, then make it a “meat sandwich” instead of a roll, tie, sear, bake.
I did the butterfly each half and make a meat samich way last night because I didn’t have string. I loved it!!!
go to a butcher , he will pocket it for you at no extra c harge
Looks delicious.
can this be made in an instant pot?
If, so what would the directions be
This sounds yummy. Will post when we cook this. Thanks.
We’re cooking this right now and the house smells so good! I accidentally only sliced one onion and it’s clearly not enough. If I was able to tap rewind right now, I’d slice 3 onions, use 6 tablesppons of butter and 3/4 cup of beef broth for the filling. Now, if I can keep my fingers out of the gruyere!
Wow! !! I’m a decent cook and like the rest of you we tend to repeat meals. This was amazing. The flavor, smell and taste just nailed it.
We are having it for company tonight and I’m salivating already. Very much worth the effort.
I found the measurements. Can’t wait to try this