French Onion Pork Loin

5 from 4 votes

This French Onion Pork Loin is stuffed with caramelized onions, melty Gruyère cheese, and savory seasoning, then grilled to juicy perfection. A show-stopping pork recipe that’s perfect for family dinners, holidays, or special gatherings.

Prep Time25

Cook Time45

Course: Main Course

Cuisine: American

Keyword: dinner recipe, grilling recipes, grillin with dad recipes, grilling with dad recipes., french onion pork loin, grilled pork loin, pork loin recipe, french onion recipe, french onion pork, pork recipe, grilled pork, how to grill pork

Servings: People

Author: Maciek Zurawski

Ingredients

4 Yellow onions
4 tbsp Olive oil
1 stick Unsalted butter
1/2 cup Beef broth
4 tbsp Worcestershire sauce
4 lbs Pork Loin
2 cups Gruyere cheese - shredded
5 tbsp Dad's Steak Seasoning

Instructions

Slice up 4 yellow onions and throw them in a large pot with the butter and olive oil, and cook over medium/low heat, stirring occasionally.
Once the onions are soft and start turning golden, add the beef stock and Worcestershire sauce.
Continue cooking and stirring the onions until they turn golden brown, approximately 30-45 minutes. Remove from the heat and allow to fully cool down.
Carefully cut down the side of the loin without cutting all the way though. Open it up like a book and lay if flat.
Cover it with a piece of plastic wrap and pound it down until it's 1/4" thick and nice an even.
Season the butterflied pork loin with 2 tbsps of Dad's Steak Seasoning.
Add a layer of shredded Gruyere cheese and a layer of the caramelized onions. Be sure to leave a few tbsps left of each for use later.
Carefully roll the pork loin from one end to the other. Secure everything with 4-5 pieces of butcher's twine.
Preheat the grill to 300-325 degrees and set for indirect heat. Place the pork loin an a wire rack and place in the grill.
When the pork reaches an internal temperature of 135 degrees, top it off with the remaining cheese and onions.
Pull it off the grill when the internal temperature reaches 140 degrees and allow it to rest for 10-15 minutes. Serve and enjoy!

Notes

Oven alternative: If you don’t have a grill, this recipe works in the oven—use a roasting rack and bake at similar temps, finishing with the cheese & onions.
Cheese swap: Gruyère is rich and melty, but you can experiment with fontina, Swiss, or even sharp cheddar.
Flavor boost: A splash of white wine or sherry with the beef broth adds extra depth during the onion sauté.

Nutrition