A butterflied pork loin stuffed with caramelized onions and nutty Gruyère cheese, then grilled to smoky perfection—a restaurant-quality main course that looks impressive but comes together with straightforward technique.
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In a large pot or skillet over medium heat, add olive oil and butter. Once melted, add the sliced onions and begin to caramelize, stirring occasionally.
Once the onions have softened and started to brown, add the beef broth and Worcestershire sauce. Continue to cook, stirring, until the onions are deeply caramelized and jammy. Set aside to cool completely.
Prepare the pork loin by trimming off any excess fat or silver skin.
Butterfly the pork loin by making a long, even cut down the side, being careful not to cut all the way through. Open it up like a book.
Cover the butterflied pork loin with plastic wrap and use a meat mallet to pound it to an even thickness of about 1/4 inch.
Season the inside surface of the pork loin generously with about half of the steak seasoning.
Sprinkle most of the shredded Gruyère cheese over the seasoned pork, reserving a small amount for the topping.
Spread the cooled caramelized onions in an even layer over the cheese.
Carefully roll the pork loin up into a tight log, starting from one of the long ends.
Secure the rolled pork loin with several pieces of butcher's twine to hold its shape during cooking.
Season the entire outside of the pork loin with the remaining steak seasoning.
Prepare a grill for indirect cooking at approximately 300°F. Place the pork loin on the indirect heat side of the grill.
Cook until the pork reaches your desired internal temperature. Just before removing from the grill, top the loin with the reserved shredded Gruyère cheese and allow it to melt.
Remove the pork loin from the grill, let it rest for 10-15 minutes, then remove the twine, slice, and serve.
Store leftover pork loin wrapped tightly in the refrigerator for up to 3 days. Reheat gently in a 300°F oven until warmed through, or slice cold for sandwiches.
meat thermometer · butcher's twine · grill or grill pan
Use a meat thermometer inserted into the thickest part of the roll. Pull it off the grill when it reaches 145°F (63°C) for medium doneness. Let it rest for 5 minutes before slicing.
Yes. Caramelize the onions up to 2 days ahead, refrigerate in an airtight container, and bring to room temperature before stuffing the pork.
Sear the tied pork loin in a hot skillet for 2–3 minutes per side, then finish in a 400°F oven for 15–20 minutes until it reaches 145°F internally.
Emmental, aged Cheddar, or Swiss cheese work well. Avoid soft cheeses, which may leak during cooking.
Let it rest for 5 minutes minimum to allow juices to redistribute, keeping the meat tender when sliced.
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