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?
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Could you use a different cheese? If so what kind? Guyre is quite expensive.
Yes
I used Pork Tenderloin because that’s what I had ,and my husband and I ate it all up so delicious very tender and tasty. Thanks so much for the recipe.
Where does the butter go? I am assuming it goes in with the broth and onions. Sounds delish I am using a tenderloin and making it tonight ❤️
Tenderloin works great that’s what I used
I made this last night, it was absolutely wonderful! My husband is still talking about how good it was. Thank you for the recipe.
What an awesome dinner. My family loved it! I used a pork tenderloin instead of a loin…came out great!
Cooked this in a roasting pan with chopped onion, carrot, garlic, celery and some bay leaves, rosemary and sage. Pressed these with juices through a sieve and made into gravy by adding flour, stock and redcurrant jelly. Really delicious and tender pork and went down very well with family! Thanks for the recipe!
It’s a bit of work but well worth it! We made it for our annual wine tasting, it was moist and full of flavor. We served it with couscous with pistachios and dried apricots. We received lots of compliments, thanks.
OMG!!! Amazing!!
My only *complaint*… you say the recipe serves 6… umm, my husband & I ate the entire dang thing!
This was soooo yummy! Made a side veggie and mashed potatoes. There was enough liquid in the pan that I removed the meat, tented with foil and made a gravy! Thanks!!
This was fantastic! I would recommend cooking at 300 degrees covered for 45 minutes to keep the moisture from being pushed out. The favor was of this loin was crazy rich and delicious! Everyone who tried it was all about it! Great recipe.
Made this pork loin for Christmas dinner. I had the butcher butterfly the meat for me but from looking at the photos this appears to be easy. Recipe was easy to follow and the pork easy to prepare. All guests loved the dish, and the juice from the drippings gave great flavor to the gravy as well.
This sounds yummy and plan on serving it for Christmas. I was wondering how many people will this serve? Also to make it a bit less time-consuming I’m having the butcher filet the roast and maybe pound it out as well. Is it possible to prep it the day before I can ready to cook it?
Thanks
Maria
Yes, you can make it the day before. It serves 6 adults.
Amazing pork, if I make it one day before and just want to reheat it and then top the pork what temperature should I use and time.
Can I cook this at 375 ?
The recipe says 450°F.
Still thinking about how good this was!!! Love this recipe!
This recipe is amazing! Such flavor!
I read the comments first and saw that some people had trouble with it turning out too dry, so I marinated the butterflied pork in beef broth for 4 hours before building the roll. Also, I added beef broth to the pan and tented it while baking. 25 minutes, flipping the loin over halfway through, removing it from the oven @ 135° F. Everything else I followed the directions. I used 2 large onions (1.25 pounds, the recipe didn’t say) … Also, don’t forget to remove the string before adding the topping and broiling.
It turned out perfect! I’ll make this one a lot! Thanks!
Great feedback, thank you!
I’ve made this an I must say it’s one of my very favorite dishes!! Absolutely devine!!! Making for a birthday this weekend! Thank you for this recipe!!
Delicious! Onion loving husband agreed! Adjusted and just used 1 lb roast, covered with foil, and used toothpicks instead of twine. Will definitely make again!
Why does this recipe not have total servings and amount per serving?
Absolutely delish! Worth the work! Hubby said this one is a keeper!
Way too labor intensive, unless you’re an expert at filleting meat & then tieing it up, forget it. Plus 3 lbs took a lot longer to cook than instructed. I’m exhausted. Taste was good but too much work.
Thanks for choosing to make a recipe from my website. I have dozens for pork recipes should you have enjoyed the flavor of this one. Sorry you felt like it was too hard.
Very good recipe. My family really enjoyed it.
Made this and it was delicious! I cooked it to 145 and took it out of the oven to rest. Then put in under the broiler as instructed. It was dry but the flavor was awesome. Will make again but maybe take it out at 135 and let rest. When I bought my loin the butcher at Albertsons did the filet for me for free. Just had to ask.