A rich, comforting dish, this recipe combines the deep, caramelized flavor of French onion soup with juicy, tender pork loin.
Melted Gruyère cheese and savory herbs make this meal elegant enough for special occasions, yet simple enough for a cozy family dinner.
Serves: 6
Time: 1 hour, 15 minutes
Ingredients
- 3–4 lb Center-cut pork loin
- 3 Tbsp Avocado oil
- 1½ tsp Salt
- 1 tsp Pepper
- 1½ tsp Herbes de Provence
- 3 Cup Shredded Gruyère cheese
- 4 Tbsp Butter
- 3 Large yellow onions, sliced
- ¾ Cup Beef stock
- Cooking twine
Instructions
- Preheat oven to 450°F. In large skillet, melt butter over med-high heat. Add onions and sauté about 5 minutes, until they begin to soften. Add beef stock and continue to cook another 15 minutes, ensuring onions are browned. Transfer onions to a plate and keep warm.
- Butterfly the pork in thirds and open on a large cutting board. Cover pork loin with plastic wrap and pound with meat mallet until about ½” thickness. In small bowl, combine avocado oil, salt, pepper, and herbes de Provence. Rub over both sides of butterflied and flattened pork loin.
- Top the pork loin with about half of the onion mixture and shredded cheese. Roll the pork loin tightly and use cooking twine to hold in place. In same large skillet as before, sear tied pork loin about 5 minutes on each side. Place in oven-safe baking dish and add all juices. Cook for 30 minutes, ensure pork loin reaches at least 145°F.
- Top pork loin with remaining cheese and onions, turn oven to broil, and broil 3–5 minutes. Remove from oven, let rest 10 minutes. Slice and serve warm.
Article written by Tess Marquardt and originally published in Focus Regional 2025 Winter edition.
