Caramelized Onion Stuffed Pork Loin With Crispy Onion Topping

"This stuffed pork loin is moist and tender with sweet and savory flavors. It is stuffed with a mixture of caramelized onions, garlic, sage and rosemary. It is coated with Char Crust Sun-Dried Tomato & Garlic Rub and topped with crispy, browned thin-sliced onions. If you do not have this brand of spice rub, Italian seasoning would be a fine substitute (Note: In addition to Italian seasoning, you will also need to season the pork with salt and pepper to taste)."
 
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Ready In:
1hr 15mins
Ingredients:
12
Serves:
3-4
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ingredients

  • 2 12 - 3 lbs pork loin
  • 2 tablespoons butter
  • 1 onion, sliced thin (large)
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 tablespoon sage, fresh, chopped
  • 1 tablespoon rosemary, fresh, chopped
  • 12 teaspoon salt
  • 14 teaspoon black pepper, freshly ground
  • 2 teaspoons italian dry rub seasonings, Char Crust Sun-Dried Tomato & Garlic Rub
  • 1 onion, sliced thin (large)
  • 1 tablespoon olive oil
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directions

  • Preheat oven to 350°F.
  • In a large skillet over medium heat, melt butter. Cook onion and garlic in butter until translucent. Sprinkle sugar into skillet and stir. Cook for a few more minutes until onions turn golden brown. Stir in sage, rosemary, salt and pepper. Remove from heat and cool until lukewarm.
  • With a butcher knife, carefully butterfly the pork loin (DO NOT cut all the way through—only to 1 inch from the uncut edge). Open the pork loin and pound with a meat mallet to 1-inch thickness.
  • Once the caramelized onion stuffing has cooled, spread onto the flattened pork loin to 1 inch from the outside edge of the meat.
  • Roll loin up like a jellyroll. With kitchen string, tie off every 2-inches being careful not to squeeze the stuffing out of the center.
  • Rub outside of stuffed loin with Char Crust spice rub (or your substitution if you do not have this rub).
  • Place loin in a roasting pan. Top with sliced onion and drizzle with olive oil.
  • Roast for 1 to 1 1/2 hours until cooked through or until meat thermometer registers 160°F.
  • Remove from oven and allow meat to rest for 5 minutes before slicing. Cut into 1 1/2 inch slices and serve.

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Reviews

  1. Aussie Swap#40 - OUTSTANDING!! Pork is moist - the onions lend a nice flavor to this recipe!! Two thumbs up!
     
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RECIPE SUBMITTED BY

<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
 
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