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Caramelized Onion Stuffed Pork Loin With Crispy Onion Topping

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“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).”
1hr 15mins

Ingredients Nutrition

  • 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


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Once the caramelized onion stuffing has cooled, spread onto the flattened pork loin to 1 inch from the outside edge of the meat.
  5. 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.
  6. Rub outside of stuffed loin with Char Crust spice rub (or your substitution if you do not have this rub).
  7. Place loin in a roasting pan. Top with sliced onion and drizzle with olive oil.
  8. Roast for 1 to 1 1/2 hours until cooked through or until meat thermometer registers 160°F.
  9. 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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