So, make some soup, right? Just do it and get over it. That sounds good in theory, but Matt doesn't recognize soup as a meal. Especially a brothy soup with no real meat. So, then I have to make the soup and still make dinner. Hmmpf! Too much work. Then it struck me! Why not forget the broth altogether? Why not stuff all the good stuff from the soup into a pork loin? But cheese in a pork loin? I don't know. That's not a combo I usually put together. But then again, why not? According to my boys, there is very little cheese doesn't go with. Besides, what is the worst that could happen?
Scary how my mind works sometimes, huh? It turns out it was on to something. This was pretty darn good! I put the rest of the caramelized onions in some smashed potatoes with more cheese and sour cream..... oh my! They might have been the star of the show. SOOOOOOOOOOO GOOOD!
French Onion Stuffed Pork Loin
2-3 lb pork loin
2/3 recipe caramelized onions
1/3 cup bread crumbs
1 cups grated gruyere or swiss cheese
2 T olive oil
salt and pepper to taste
- Cut pork loin almost in half, leaving about 1/4" remaining intact. Lay the pork loin open.
- Starting from the center, cut each side almost in half again. It is easier than it sounds, just use a sharp knife and go slow. Open the pork loin up and pound out any high spots.
- Spread the onions over the pork loin. Sprinkle with bread crumbs and cheese. It looks good, doesn't it? Oooh, it is going to be yummy.
- Roll the pork loin tightly.
- Heat an oven proof pan and oil on the stove. I used my cast iron dutch oven (one of my favorite tools!)
- Liberally sprinkle salt and pepper on pork loin, then brown on both sides.
- Cover and place in 375 F for about an hour or until it reaches an internal temperature of 145 F.
- Let rest for at least 10 minutes and then slice. It smells so good it will be hard to wait, but it is worth it!