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French Onion.... Pork Loin?

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pitrow View Drop Down
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Joined: 22 November 2010
Location: Newberg, Oregon
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Topic: French Onion.... Pork Loin?
    Posted: 07 April 2021 at 10:04
I'm not sure if this belongs here or not, since I doubt it's very traditional French cuisine, however it is a play on French Onion soup so maybe.

I think I had seen something similar to this online at some point, so I gave it a shot the other day, to great results. Everyone loved it. It will get done again soon, and I'll get pics this time!

First, I took a pork loin and let it soak in some Mad Hunky poultry brine (need to get some pork brine! []). The plan was to just let it go overnight, but things happened and it ended up being about 4 days in brine. More is better right?

I rinsed it off then did the tri-cut butterfly thing and pounded it out to an even thickness. Then I dusted both sides with seasoning salt and italian seasoning and let it sit while I did the onions.

I sliced up 2 yellow onions fairly thinly. Melted a big chunk (maybe 3-4 tablespoons) of butter in a pan, then added the onions and around 1/2 cup of beef broth. Let them cook down and caramelize.

While that was going I shredded up some Gruyere cheese and spread a little more than half on the pork loin. When the onions were done, I layered again a little more than half on top of the cheese. Then rolled up the loin and tied it shut. In the pan I browned 3 sides of the loin, and then put it on the 4th side and shoved the whole thing into a 450 degree oven, until the internal was about 160, I think about 45 minutes(?). Then I cut off the twine and topped it with the remaining cheese and onions and back in the oven just until the cheese had melted.

I let it rest for a bit then sliced and served with air-fryer roasted ranch potatoes and cheese. It was definitely a hit. My only issue was the very top of the pork was a bit dry. I think next time I need to baste it a bit while cooking, or maybe lower the oven temp a bit.

2 Yellow Onions, sliced thin
3 Tablespoons butter
1/2 cup beef broth

[Pork Loin]
3 pound (or so) pork loin (not tenderloin)
Seasoning salt
Dry Italian seasoning
1 cup shredded Gruyere cheese (not sure on this amount, I just used what I had)
Butcher's Twine to tie up the pork loin roll

1) Preheat oven to 450 degrees
2) In an oven-safe pan over medium-high heat, melt the butter. Add the onions and beef broth. Cook, stirring occasionally, until onions are soft and caramelized. About 15 minutes.
3) Meanwhile, butterfly the pork loin and pound it out to an even thickness.
4) Sprinkle both sides of the pork loin with seasoning salt and Italian herbs.
5) Cover the pork loin with roughly half of the shredded cheese
6) When the onions are done, remove them to a plate and spread roughly half on the pork loin.
7) Roll up the pork loin tightly and tie closed with butcher's twine
8) In the same pan that was used for the onions, brown the pork loin on all sides
9) Place the pan with the loin into the oven and cook until the internal temp reaches 160 degrees (F)
10) Remove the pan from the oven, remove the twine from the loin. Place the remaining onions and cheese on top of the loin and place back into the oven until the cheese has melted.
11) Let rest for at least 5 minutes, then carve and serve.
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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Melissa Mead View Drop Down
Master Chef
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Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2021 at 18:43
Oo, this sounds delicious!
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