French Onion Stuffed Pork Loin

This seriously delicious French Onion Stuffed Pork Loin is a showstopping main dish layered with caramelized onions and melty Gruyère, rolled into a tender pork loin and finished under the broiler for a bubbly, golden crust. Perfect for entertaining or elevating your weeknight dinner.

Servings: 6 adults
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

Ingredients

For the Onions:

• 3 tbsp unsalted butter
• 2 yellow onions, thinly sliced
• ½ cup beef broth

For the Pork Loin:

• 1 center-cut pork loin (about 3 lbs)
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• ¼ tsp black pepper
• 1 tsp Italian seasoning
• 2 cups shredded Gruyère cheese, divided

Instructions

1. Preheat the Oven

Preheat your oven to 450°F (232°C).

2. Caramelize the Onions

• In a large oven-safe skillet, melt butter over medium-high heat.
• Add sliced onions and beef broth. Cook, stirring occasionally, until onions are soft, golden brown, and caramelized—about 15–20 minutes.
• Transfer the onions to a bowl and tent with foil to keep warm.

3. Butterfly and Season the Pork Loin

• Place pork loin on a cutting board. Using a sharp knife, butterfly the pork by making a horizontal cut about one-third from the bottom, stopping 1 inch from the opposite edge.
• Open the loin like a book.
• Make a second horizontal cut into the thick side, again stopping 1 inch from the edge. Open that flap to create one large, flat piece.
• Cover with plastic wrap and pound to an even ⅓-inch thickness using a meat mallet.
• In a small bowl, mix olive oil, salt, pepper, and Italian seasoning. Rub the mixture over both sides of the pork.

4. Stuff and Roll

• Spread half of the caramelized onions and half of the Gruyère cheese evenly over the surface of the pork.
• Roll the pork loin tightly, enclosing the filling.
• Use kitchen twine to secure the roll at 1- to 2-inch intervals.

5. Sear the Pork

• In the same skillet over medium heat, sear the pork roll on all four sides, about 5 minutes per side, until browned.

6. Roast

• Transfer the skillet to the preheated oven and roast for 25–30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
• Baste occasionally with pan juices for added moisture and flavor.

7. Finish Under the Broiler

• Increase oven temperature to broil.
• Top the pork loin with the remaining onions and cheese.
• Broil for 5 minutes, or until the cheese is melted, bubbly, and golden brown.

8. Rest and Serve

• Let the pork loin rest for 5–10 minutes before slicing.
• Garnish with fresh parsley, slice into rounds, and serve warm.

Tips & Variations

• Cheese Substitution: Swiss or provolone can be used in place of Gruyère.
• Make Ahead: You can caramelize the onions and prep the pork up to 1 day ahead; refrigerate and roast before serving.
• Pairing Ideas: Serve with mashed potatoes, roasted asparagus, or a crisp green salad.

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