This beautiful stuffed Pork Loin was not cooked by me… I was my son’s sous chef on this occasion…He did say that I didn’t have to fess up but I couldn’t do that he is a good cook in his own right…
The Pork loin was butterflied and then stuffed with caramelised onions and gruyere cheese then near the end of the cooking process it was then topped with the remainder of the onions and gruyere cheese..it was delicious and didn’t take that long to cook…
- 2 tbsp Butter
- 2 yellow Onions sliced
- 1/2 cup Beef Broth
- 3 lbs Pork Loin
- 2 tbs good Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Italian seasoning or herbs of your choice
- 2 cups Gruyere cheese divided
- Parsley to garnish (optional)
Pre-heat the oven 450 F/ 232C
Cook the onions in a large ovenproof skillet or pan by melting the butter over medium heat then add the onions and the beef stock cook until the onions are nicely caramelised then put in a bowl and set to one side covering with foil to keep warm.
Now to butterfly your pork loin…He didn’t pound his like Jay did but it gives you some info on how to butterfly the pork loin
Then wrap the pork in cling film and pound to an even 1/3 thickness…I got that job but it gave me an arm work out..haha
N.B.This way was much easier as the last time I stuffed a pork loin I made a cut like a pocket all the way through it was then quite difficult to stuff this way was much easier…
Take a small bowl and combine the oil, salt, pepper, and seasoning and then rub over both sides of the pork loin.
Top the pork with half the onions and 1 cup of the shredded gruyere cheese then tightly roll the pork making sure to enclose all the filling. Then tie with some kitchen string…hubby always gets this job he is good at knots…
Have you noted how we all chip in and cook?
In the same skillet add the pork and brown on all sides turning the pork about 4 times until it is evenly browned.
Transfer the pork to your preheated oven and cook for 25-30 minutes or until the pork loin reaches an internal temperature of 145 degrees Jay checked the internal heat as it was rolled he wanted to make sure…
While the pork is cooking baste a few times with meat juices once the meat is ready increase the oven temperature top the cooked pork with the remaining onions and cheese and cook until the cheese is melted.
Rest the pork for 5 mins and then slice and serve…
We served this with rosemary roast potatoes, kale, cauliflower, and carrots…