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.
Sounds tasty. Can I get a link for the jalapeno popper stuffed pork loin?
Made this tonight. I did not have any problem with following the directions. I will definitely make this again. Next time however I will put in more onions as I am an onion junky. Store did not have gruyere cheese (grr) so I used Swiss. it was really good and cheaper. Cooked it in a cast iron skillet. worked perfectly. You have a winner on your hands
I do not have a skillet, will it cook just as good with searing in a fry pan and then cooking in a roaster pan in the oven? Would my cooking time vary? Thank you!
Amazing!! I had to double the recipe since I made this at the firehouse for my crew of eight guys. They devoured it!! My loin was right over 6 lbs. Served it up with some red garlic mashed potatoes and roasted Parmesan broccoli. Hands down amazing!!
Thrilled to hear Mary!!
Would love to make this; do you know the calories per serving? My husband is a dedicated calorie counter. Thanks!
Thing it’s possible to cover boneless pork chops with the French onion filling?
You definitely could! Cooking times will vary.
Made this turned out great, guys like the gravy I made out of the broth on it as well, will make again
Absolutely delicious!!! Easy recipe to follow and just mouth watering!!! Only thing I’m going to add to the left over A little sauce I’m going to make with extra onions and beef broth!
Great idea!
This looks like it would be really good, HANDS DOWN.
I just wish my countertop convection oven would do 450 but 425 is all it will do for whatever reason? So I guess I would just have to cook it longer and then check the temp say at the end of 25min and see how it is doing and go from there. If I ever have to replace it then I will look for one that will do 450 or even 500. There might be a reason it will not go past 425?
Could use or regular oven (but it heats up the kitchen a bunch)and because it does not rotate I can stick in one or two probes, of course, I could put in my nonrotating rack in the convection oven and then I could use my probes?
I am just posting this in case others may have this same problem.
Thank you Duke!
I made this for company and it was amazing! It is a little more work than just seasoning and roasting a pork loin but well worth the effort. Making it again tomorrow night for company 😊
So glad Diana!
Followed the recipe precisely and was disappointed…meat was overcooked and tough. Used thermometer and cooked as instructed.
Seems you are the only one … what does that say? If you cooked it to 145° then it would not be overcooked ! I would suggest you try again and see!
Made this twice. It came out excellent each time! Instructions were easy to follow. This will be a new dinner that is going to become apart of our family menu.
Can you please email me the recipe…………don’t have a home printer
Any ideas for using kraut as pork tenderloin, kraut and masked potatoes are our traditional New Year’s Day menu? Thanks in advance.
We have a tradition of serving pork and kraut with mashed potatoes on New Year’s Day. Would love to figure out how to adapt this using kraut instead of onions. Any ideas?
I didn’t follow the direction exactly, but it turned out great. Very “french oniony”!
I posted the finished product on my FB page.
Made it tonight and it was beautiful and delicious! Will definitely make it again! Thanks so much for the recipe!
One comment – I used a well-seasoned cast iron skillet (nothing usually sticks in in it) but it certainly did tonight! Since it stuck while searing, I decided to use the same method employed during the searing and rotated it every 10 minutes. It worked perfectly. Now one question – since I struggled to get the twine off because of the topping – was I supposed to have removed it prior to putting the cheese and onion on it?
Glad you like it Sharon! Sorry there were any issues. But sounds like you are quite adept in the kitchen and make a success out of it! 🙂 I would still wait to remove the twine as you don’t want to risk the roll falling open. We cut the twine as we went… meaning that I cut a slice, saw the next piece of twine, sliced it with my knife, then cut the next piece. Happy cooking! 🙂
Thanks!
Pork loin at Costco are about 10 lbs which I planned on using. Is this going to be a problem?
THe only problem is length… you can easily cut it in half and make two or re-freeze the other half.
I bought 2 on sale from Costco. Cut both into 4 pieces. 4-3# & 4-2 1/2#. Wrapped and froze for later. The package said to cut the center area into pork chops & the ends into roasts. But you can do it to your own specifications, your the butcher!
It was a lot of work, but ABSOLUTELY worth it! I’ll definitely be making this again!
So glad you like it!!!
Just ask the butcher to butterfly your roast for you. Most are more than happy to do that.
Yes, great point!