Description
A juicy pork loin stuffed with caramelized onions, melted cheese, and herbs, inspired by the rich flavors of classic French onion soup.
Ingredients
- 1 (2–3 lb) pork loin, butterflied
- 3 large onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1/2 cup beef broth
- 1 cup shredded Gruyère or Swiss cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Dijon mustard
- Kitchen twine for tying
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat butter and olive oil over medium heat. Add onions and cook until deeply caramelized, about 20–25 minutes.
- Stir in garlic and thyme, cooking 1 minute more.
- Add beef broth and simmer until mostly reduced. Remove from heat and let cool slightly.
- Season the butterflied pork loin with salt and pepper, then spread with Dijon mustard.
- Spread the caramelized onions evenly over the pork and sprinkle with cheese.
- Tightly roll the pork loin and secure with kitchen twine.
- Place in a baking dish and roast for 50–60 minutes, or until internal temperature reaches 145°F (63°C).
- Let rest for 10 minutes before slicing.
Notes
- Use Gruyère cheese for the most authentic French onion flavor.
- Make extra caramelized onions for serving on top.
- Allowing the pork to rest helps retain juices.
- Prep Time: 25 mins
- Cook Time: 60 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: French