Balsamic Onion Stuffed Pork Loin
Elevate your dinner table with this stunning Balsamic Onion Stuffed Pork Loin, a recipe that combines tender, juicy pork with the rich, sweet-savory flavors of caramelized onions and balsamic vinegar. This elegant dish features a beautifully butterflied pork loin rolled around a filling of golden, sautéed onions infused with garlic and fresh rosemary for an aromatic touch. Expertly seared for a golden crust and roasted to perfection, the pork is served with a simple yet flavorful pan sauce made from chicken broth and caramelized drippings. Ideal for family meals or special occasions, this recipe is a crowd-pleaser that’s deceptively easy to prepare in under 90 minutes. Perfectly seasoned and tied for a stunning presentation, this stuffed pork loin is sure to impress both taste buds and dinner guests alike.
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Recipe Information
Ingredients
- 2 pounds Boneless pork loin
- 2 tablespoons Olive oil
- 2 large Yellow onions
- 3 tablespoons Balsamic vinegar
- 2 cloves Garlic
- 1 teaspoon Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Chicken broth
- 2 pieces Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Thinly slice the yellow onions and mince the garlic.
Add the onions to the skillet and cook for 10-12 minutes, stirring occasionally, until softened and caramelized.
Stir in the minced garlic, balsamic vinegar, and rosemary. Cook for 2-3 more minutes. Remove from heat and let the mixture cool slightly.
Butterfly the pork loin: Lay the pork loin flat on a cutting board and slice horizontally about two-thirds of the way through, then open it like a book.
Lightly pound the pork with a meat mallet to even out the thickness.
Spread the caramelized onion mixture evenly over the pork, leaving a 1-inch border around the edges.
Roll the pork tightly from one side to the other and secure with kitchen twine in at least two places.
Rub the outside of the pork loin with the remaining olive oil, salt, and black pepper.
Heat an oven-safe skillet over medium-high heat and sear the pork loin on all sides, about 2 minutes per side.
Place the skillet with the pork into the preheated oven and roast for 40-45 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
Remove the skillet from the oven, tent the pork with foil, and allow it to rest for 10 minutes.
While the pork rests, deglaze the skillet with chicken broth over medium heat, scraping up any browned bits. Simmer for 2-3 minutes to create a light pan sauce.
Slice the pork loin into 1-inch thick slices and serve with the pan sauce on the side.
Nutrition Facts
Calories |
2630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 3225 mg | 140% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 20.3 g | ||
| Protein | 250.7 g | 501% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4527 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
