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.
Love this! The first time I made it, I followed the recipe exactly. It was a little time consuming, but so good. Since I’m all about quick dinners, the next time is used pork tenderloin and just topped it with the onions and cheese. No butterflying or rolling and the cooking was so much faster. Since then I have made it many times and it’s always a hit with the fam. Thank you so much for this recipe! Simple and awesome. Take care!
How many persons does this serve? Can’t find that in your recipe?
Can I prep ahead (butterfly, stuff and roll) the day before or morning of and refrigerate then proceed with the rest of directions at dinner time?
Yes, you can prepare it ahead of time. 🙂
Oh, wow! An impressive and delicious dish and it’s easy! Great company main that looks like you worked all day!
The fish is fairly quick and definitely easy to cook. My bf does not like cheese, so tonight I catered to him and omitted that goodness. My 14 and 23 yr-old sons and my bf loved this recipe. They thank me daily for the meals that I prepare, but this was special. Infact, my 14 yr-old thanked me for more times last night!! Thank you.
definitely not a recipe problem!
Made this for company because of all the stellar reviews. It didn’t disappoint. Followed recipe ( did add garlic to the onion mixture, I’m Italian, couldn’t help myself! ) It was delicious . I was alittle nervous because I do tend to mess up pork roast, always too dry. This was excellent.
Awesome to hear, Jean!
Can I use beef stock instead of beef broth?
Yes, you can.
After doing all the stuffing, browning etc. Can this then be put into a slow cooker? It sounds so dang good, but al gone a lot and this would be perfect for me.
I haven’t made it in the slow cooker so can’t speak to its effectiveness.
This was absolutely delicious
I thought it sounded good..but it was so much better than I had hoped.
Sent to my kids cuz we cant share meals yet under lock diwn
Thank you
Cleaning my oven now!!!
Let me start by saying I very rarely leave ratings. Made this tonight with a couple of changes due to what I had on hand. I used gouda cheese and provolone as that’s what I had. I cubed up some potatoes and tossed with olive oil s & P and Italian seasoning and placed around the pork to cook in oven. Tented with foil for approx 8 min before slicing. It was amazing and full of flavor. The potatoes were also delicious as they cartelized while cooking. Thanks so much for sharing this recipe
Thrilled you enjoyed it, Celeste!! Love your adaptations too!
Stay home, social distancing at its best!! We made this tonight and it was absolutely AMAZING! The best flavor and so tender!
I think these directions lead to over cooking. If you pull at 145 and then broil you end up with dried out meat like I did tonight. Pulling at 130 next time. After broil and rest, should be around 145 and way better. Get an instant read thermometer.
Good recipe though.
These directions work perfectly for the cut and weight we have specified. If your meat was smaller that could be the problem.
Thanks Matt! I had the same issue, but it was still good-just a little dry!
I braved the COVIN-Crazies to pick up a center cut loin yesterday specifically to try this recipe! It was totally worth it. Found the loin at Sams Club, so I was able to portion it out into 2, so now I can try another stuffed loin recipe.
Followed the directions fully – no edits – it was perfect, everyone loved it. 😋
Girl you are brave! 🙂 SO glad you like it!!!
Made this last night for company and was a big hit! It was a lot of work, took a long time to prep, but it was worth it. Really delicious. Took longer to cook, but it was a 3.55 pound loin. The biggest pain in the butt was pounding out the meat, took forever and was laboring a bit, but I would make it again. I took a picture but not sure how to post that?
Since there are only two of us I am thinking about doing this with a couple of thick-cut loin chops is there anything I should pay particular attention to or do differently using the chops.
This was absolutely delicious!
Made this tonight and my family loved it. It looks impressive but yet it was so easy to make. I’d definitely make it if I hosting a dinner party too.
Thanks for sharing the recipe. Can’t wait to try the Jalapeño one.
Excellent recipe. Thanks for sharing. I bought all my ingredients at Aldi. Delicious. I was so proud of being able to butterfly the loin myself. Your video on the jalapeno Popper recipe was so helpful.
Just made this recipe. The only thing I question is only cooking it to 145? Pork normally needs to cook to well done around 170…
I will be cking this at 145 but if I cut into it and its raw I’m not going to be a happy camper! Pray for me please! Lol
145°F is actually recommended by the National Prok Board! 🙂
Was easy, but not near as tasty as others say. I put it in a glass pyrex dish, instead of a frying pan. It Smoked something awful!! And wasn’t even done yet. I opened all the doors & turned on the over head fans…it was 55% outside. Took at least an hour before the smoke cleared then whenever I oped the oven more smoke came out. I finally turned the oven down to 400, put the roast into a different glass pan and roasted another 20 min. Now I need to clean the oven because there’s grease splatters all over it, that will smoke the next time I use it. Will not be making this again.
So sorry you had that experience! But that sounds like an oven issue, not a recipe issue.
I did same thing…didnt have an oven proof frying pan..do after I seared the meat I put it in a glass pyrex dish.. it smoked like crazy.
I turned the oven down and cooked it a little longer.
But I’ll definitely make this again.
Would love to see a video with instructions.
Here is a video on how I cut and stuff pork loin: https://iambaker.net/jalapeno-popper-pork-loin/