Caramelized Onion Stuffed Pork Loin With Crispy Onion Topping
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
3-4
ingredients
- 2 1⁄2 - 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
- 1⁄2 teaspoon salt
- 1⁄4 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
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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RECIPE SUBMITTED BY
I am a mother of three picky kiddos and one furry child who is ready and willing to eat what they drop to the floor. My husband and I enjoy experimenting with different cuisines. We are foodies at heart.