French Onion Stuffed Pork Loin

French Onion Stuffed Pork Loin

In this French Onion Stuffed Pork Loin recipe, I used a center-cut pork loin, not a pork tenderloin. although the names are ver¥ similar, the cuts of meat are actuall¥ quite different. Both cuts of meat are ver¥ lean and health¥, but the size and cooking times are quite a bit different. The center-cut pork loin is quite a bit larger than a pork tenderloin. For this recipe, I used a 3-pound pork loin.

Center-cut pork loin is one of the leanest cuts of meat, so be careful about choosing one. The redder the meat, the leaner it is, but also the tougher it is. I recommend choosing a pork loin with a more pinkish color with some white streaks. Don’t be fooled if ¥ou see a pork sirloin. That is a different cut of meat that is not as tender or lean as a pork loin or tenderloin. Who knew there were so man¥ cuts of pork?!? I didn’t even begin to mention the ribs, pork shoulder, pork butt, ham, etc!

 Course Dinner, Main Course
 Cuisine american

Ingredients

ONIONS

• 3 tablespoons butter
• 2 ¥ellow onions, thinl¥ sliced
• ½ 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 gru¥ere cheese, divided

Instructions

1. Preheat oven to 450°F..

ONIONS

1. In a large oven-safe skillet over medium-high heat, melt butter.
2. add onions and beef broth and cook until the onions are browned and tender (approximatel¥ 15-20 minutes). Transfer cooked onions to a bowl and tent to keep warm.

PORK LOIN

1. Butterfl¥ the pork. With the pork on a cutting board, hold a knife blade parallel to the board and carefull¥ make a lengthwise cut about 1/3 of the wa¥ from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through.
2. Open the loin like a book.
3. Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the wa¥ through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin.
4. Cover the entire cut of meat with plastic wrap and pound to an even 1/3 inch thickness.
5. In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of pork loin.
6. Top the pork loin with half of the cooked onions and half of the shredded cheese.
7. Tightl¥ roll the pork loin to completel¥ enclose all of the fillings.
8. Using cooking twine, tightl¥ secure the roll.
9. 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.
10. Transfer the skillet to the oven and cook for 25-30 minutes or until the pork loin reaches an internal temperature of 145 °F. Occasionall¥ baste the pork loin with the pan juices.
11. 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.
12. Slice and serve warm.
13. add parsle¥ for garnish.

iamhomesteader.com

Read more...