French Onion Stuffed Pork Loin
Try this French Onion Stuffed Pork Loin recipe, or contribute your own.
Try this French Onion Stuffed Pork Loin recipe, or contribute your own.
- 1 teaspoon salt
- pepper
- 1/4 teaspoon pepper
- 3 tablespoons butter
- salt
- 1 teaspoon italian seasoning
- butter
- 1
- tablespoon
- 1/2
- 3
- 2
- cups
- 1/4
- cup
- 2 tablespoon extra virgin olive oil
- extra virgin olive oil
- onions
- 1/2 cup beef broth
- italian seasoning
- tablespoons
- teaspoon
- 2 yellow onions thinly sliced
- ingredients onions 3 tablespoons butter 2 yellow thinly sliced 1/2 cup beef broth pork loin 1 center-cut pork loin, about 3 pounds 2 tablespoon extra virgin olive oil 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon italian seasoning 2 cups shredded gruyere cheese, divided
- onions 3 tablespoons butter 2 yellow onions thinly sliced 1/2 cup beef broth
- 3 tablespoons butter 2 yellow onions thinly sliced 1/2 cup beef broth
- yellow onions
- thinly sliced
- beef broth
- pork loin 1 center-cut pork loin about 3 pounds 2 tablespoon extra virgin olive oil 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon italian seasoning 2 cups shredded gruyere cheese, divided
- pork loin
- 1 center-cut pork loin about 3 pounds 2 tablespoon divided
- 1 center-cut pork loin about 3 pounds
- center-cut pork loin
- about 3 pounds
- 2 cups shredded gruyere cheese divided
- shredded gruyere cheese
- divided
- Carbohydrate 78.8549423489635 g
- Cholesterol 403.877229197776 mg
- Fat 346.804869011175 g
- Fiber 16.6967033510068 g
- Protein 58.216885452282 g
- Saturated Fat 94.9621610426052 g
- Serving Size 1 1 recipe (1763g)
- Sodium 1364.05369407838 mg
- Sugar 62.1582389979567 g
- Trans Fat 18.5440096514122 g
- Calories 3597 calories
Step-by-step
- Melt 3 tablespoons butter in a skillet.
- Add 2 yellow onions thinly sliced and cook until caramelized.
- Pour in 1/2 cup beef broth and simmer until absorbed.
- Preheat oven and prepare 1 center-cut pork loin about 3 pounds.
- Drizzle the pork loin with 2 tablespoon extra virgin olive oil.
- Season the pork loin with 1 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon italian seasoning.
- Slice the pork loin to create a pocket for stuffing.
- Stuff the pork loin with the caramelized onions and a portion of 2 cups shredded gruyere cheese divided.
- Secure the stuffed pork loin and roast until fully cooked.
- Top with remaining gruyere cheese and melt before serving.
Most cooks rush the caramelization process by turning up the heat. High heat burns natural sugars instead of breaking down complex carbohydrates into sweet, savory compounds. Sliced yellow onions require low heat over roughly forty minutes to achieve deep color and rich umami without bitterness.
The Maillard reaction drives flavor development in both the pork exterior and the slow-cooked onions. Amino acids and reducing sugars combine under moderate heat to create hundreds of new flavor compounds. Searing the center-cut loin in extra virgin olive oil establishes a golden crust before internal proteins denature completely.
Gruyere provides moisture and distinct nuttiness inside the meat pocket. High moisture content allows the cheese to melt smoothly at 150 degrees Fahrenheit without separating into pools of oil. Distribute the shredded cheese evenly to create a cohesive binder for the onion filling.
Leftovers store safely in the refrigerator for up to four days in an airtight container. Reheat slices gently in a 300 degree oven with a splash of beef broth to prevent the lean pork from drying out.
The Chemistry of Browning
The Maillard reaction drives flavor development in both the pork exterior and the slow-cooked onions. Amino acids and reducing sugars combine under moderate heat to create hundreds of new flavor compounds. Searing the center-cut loin in extra virgin olive oil establishes a golden crust before internal proteins denature completely.
Melting the Cheese Properly
Gruyere provides moisture and distinct nuttiness inside the meat pocket. High moisture content allows the cheese to melt smoothly at 150 degrees Fahrenheit without separating into pools of oil. Distribute the shredded cheese evenly to create a cohesive binder for the onion filling.
Storage and Reheating
Leftovers store safely in the refrigerator for up to four days in an airtight container. Reheat slices gently in a 300 degree oven with a splash of beef broth to prevent the lean pork from drying out.
