Caramelized Onion Stuffed Pork Loin With Crispy Onion Topping

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READY IN: 1hr 15mins
SERVES: 3-4
UNITS: US

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
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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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