A succulent pork loin is elevated with a pocket brimming with caramelized French onions, savory garlic, aromatic thyme, and melty Gruyere cheese, finished with a splash of dry white wine. The dish delivers a delightful medley of flavors that transforms an everyday meal into a sophisticated, unforgettable culinary experience.
I recently tried a recipe that totally blew my mind and I think it will do the same for you. This French Onion Stuffed Pork Loin is a neat twist on the classic pork dinner using simple ingredients like a 2 to 2.5 lb pork loin, salt, pepper, and 2 tbsp olive oil to get that perfect sear.
I then juiced it up by caramelizing 3 large yellow onions in 2 tbsp unsalted butter until theyre soft and naturally sweet. Throw in 2 garlic cloves with 1/2 cup dry white wine for some tang while a generous sprinkle of 1/2 cup shredded Gruyere cheese and 1 tbsp thyme leaves melts into the mix.
This dish not only packs a punch in flavor but also provides lean protein and calcium from the cheese. It’s a solid choice if you are into pork entrees and tenderloin recipes and its sure to impress anyone at your dinner table.
Why I Like this Recipe
I like this recipe because it gives me that perfect mix of flavors. The caramelized onions and melted Gruyere cheese inside the pork loin are seriously amazing and add a really rich taste.
I also enjoy how the recipe makes me feel like a chef. I love getting to sear the pork till it’s nicely browned before roasting it, and it feels so satisfying to fill it with all those tasty onions and cheese.
Another thing is that the recipe is pretty straightforward, even if i mess up a step sometimes. It’s easy to follow and i feel like i can add my own little twist if i want.
Lastly, it just reminds me of home cooking. The blend of simple ingredients makes the dish feel comforting and special at the same time, which is something i really look forward to when i cook.
Ingredients
- Pork loin is lean, providing plenty of protein while keeping the dish hearty yet light.
- Olive oil adds healthy fats and subtle flavor, perfect for cooking and enhancing taste.
- Butter enriches the flavor, giving a creamy texture that complements the lean pork beautifully.
- Yellow onions offer natural sweetness and fiber, caramelizing into a tender, savory base.
- Minced garlic boosts aroma and flavor, adding a punch of zest to every bite.
- White wine brings acidity and brightness, melding and balancing the rich ingredients perfectly.
- Gruyere cheese adds a nutty, melty finish, creating an irresistible, gourmet touch.
Ingredient Quantities
- 2 to 2.5 lb pork loin
- 1 1/2 tsp salt (or to taste)
- 1 tsp freshly ground black pepper (or to taste)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 large yellow onions, thinly sliced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup Gruyere cheese, shredded
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
How to Make this
1. Preheat your oven to 375°F and lightly grease a roasting pan for later use.
2. Pat dry the pork loin and season it with 1 1/2 tsp salt and 1 tsp black pepper on all sides.
3. Heat 2 tbsp olive oil and 2 tbsp butter in a large oven-safe skillet over medium high heat. Sear the pork loin on all sides until it’s nicely browned, about 2-3 minutes per side.
4. Transfer the pork loin to a plate. In the same skillet, add 3 thinly sliced yellow onions and cook them over medium heat, stirring now and then until they turn soft and start to caramelize, about 10-15 minutes.
5. Once the onions have softened a bit, add 2 minced garlic cloves and 1 tbsp fresh thyme leaves. Cook for another 2 minutes until the garlic is fragrant.
6. Pour in 1/2 cup dry white wine to deglaze the skillet, scraping up all the bits stuck to the bottom. Let the mixture simmer for 2-3 minutes until slightly reduced.
7. Let the onion mixture cool for a minute, then with a sharp knife carefully cut a pocket into the side of the pork loin. Fill the pocket with the caramelized onions and sprinkle 1/2 cup shredded Gruyere cheese inside.
8. Secure the pork loin with kitchen twine or toothpicks so the filling stays inside while roasting.
9. Place the stuffed pork loin back in the oven-safe skillet or transfer to your prepared roasting pan. Roast for about 25 minutes per pound, or until the internal temperature reaches 145°F.
10. Once done, remove the pork loin from the oven and let it rest for 10 minutes before slicing. Enjoy your melted cheese and perfectly caramelized onions pork loin!
Equipment Needed
1. Preheated oven and roasting pan – you need an oven set at 375°F and a roasting pan or another oven-safe skillet to roast the pork loin.
2. Large, oven-safe skillet – this will be used both for searing the pork and then for deglazing with the onions and garlic.
3. Sharp knife – you’ll need this to carefully cut an opening in the pork for your filling.
4. Cutting board – for slicing the onions and mincing the garlic.
5. Measuring spoons and cups – to measure out salt, pepper, olive oil, butter, wine, and cheese accurately.
6. Kitchen twine or toothpicks – these come in handy to secure the pocket so the filling stays in place.
7. Plate – to temporarily hold the pork loin after searing.
8. Tongs or spatula – for turning the pork loin while searing and handling ingredients in the skillet.
FAQ
So Impressive That Guests Will Be BEGGING For The Recipe! Substitutions and Variations
- Instead of pork loin, you could use pork tenderloin or even a boneless pork shoulder if thats what you have on hand
- If you dont have unsalted butter, go with salted butter but be sure to reduce a pinch of salt in the recipe
- If Gruyere isnt available or you dont like it, try Swiss cheese or Monterey Jack for a similar melt and flavor
- Out of white wine? Use chicken broth mixed with a squeeze of lemon juice to get that tangy note normally provided by the wine
- You can also swap out yellow onions with red onions or shallots for a slightly different but nice flavour profile
Pro Tips
1. Make sure you pat the pork dry real well before searin it, cuz any extra moisture can stop that nice browning and make your meat kinda tough.
2. Watch those onions like a hawk while they’re caramelizin so they don’t burn or get too dark. If they look like theyre cookin too fast, just turn down the heat a little.
3. When cuttin the pocket in the pork, be careful not to make it too big or overfill it with onions and cheese – this helps keep all that flavor inside while it’s roastin.
4. After roastin, let the pork rest for about 10 minutes so the juices get evenly distributed, even if it might be temptin to cut into it right away. Enjoy and tweak as needed!
So Impressive That Guests Will Be BEGGING For The Recipe!
My favorite So Impressive That Guests Will Be BEGGING For The Recipe!
Equipment Needed:
1. Preheated oven and roasting pan – you need an oven set at 375°F and a roasting pan or another oven-safe skillet to roast the pork loin.
2. Large, oven-safe skillet – this will be used both for searing the pork and then for deglazing with the onions and garlic.
3. Sharp knife – you’ll need this to carefully cut an opening in the pork for your filling.
4. Cutting board – for slicing the onions and mincing the garlic.
5. Measuring spoons and cups – to measure out salt, pepper, olive oil, butter, wine, and cheese accurately.
6. Kitchen twine or toothpicks – these come in handy to secure the pocket so the filling stays in place.
7. Plate – to temporarily hold the pork loin after searing.
8. Tongs or spatula – for turning the pork loin while searing and handling ingredients in the skillet.
Ingredients:
- 2 to 2.5 lb pork loin
- 1 1/2 tsp salt (or to taste)
- 1 tsp freshly ground black pepper (or to taste)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 large yellow onions, thinly sliced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup Gruyere cheese, shredded
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
Instructions:
1. Preheat your oven to 375°F and lightly grease a roasting pan for later use.
2. Pat dry the pork loin and season it with 1 1/2 tsp salt and 1 tsp black pepper on all sides.
3. Heat 2 tbsp olive oil and 2 tbsp butter in a large oven-safe skillet over medium high heat. Sear the pork loin on all sides until it’s nicely browned, about 2-3 minutes per side.
4. Transfer the pork loin to a plate. In the same skillet, add 3 thinly sliced yellow onions and cook them over medium heat, stirring now and then until they turn soft and start to caramelize, about 10-15 minutes.
5. Once the onions have softened a bit, add 2 minced garlic cloves and 1 tbsp fresh thyme leaves. Cook for another 2 minutes until the garlic is fragrant.
6. Pour in 1/2 cup dry white wine to deglaze the skillet, scraping up all the bits stuck to the bottom. Let the mixture simmer for 2-3 minutes until slightly reduced.
7. Let the onion mixture cool for a minute, then with a sharp knife carefully cut a pocket into the side of the pork loin. Fill the pocket with the caramelized onions and sprinkle 1/2 cup shredded Gruyere cheese inside.
8. Secure the pork loin with kitchen twine or toothpicks so the filling stays inside while roasting.
9. Place the stuffed pork loin back in the oven-safe skillet or transfer to your prepared roasting pan. Roast for about 25 minutes per pound, or until the internal temperature reaches 145°F.
10. Once done, remove the pork loin from the oven and let it rest for 10 minutes before slicing. Enjoy your melted cheese and perfectly caramelized onions pork loin!
