• 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.