Caramelized Onion Stuffed Pork Loin With Crispy Onion Topping Recipes

STUFFED PORK TENDERLOIN

Steps:

• Cook the bacon. Preheat a 9 inch cast iron skillet over medium-high heat. Add the bacon pieces and cook until the fat is rendered and the bacon pieces are crisp. Remove the bacon pieces to a paper towel to drain and leave the bacon fat in the pan.
• Make the balsamic caramlized onions. Add the butter and the sliced red onions to the empty skillet. Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside.
• Remove the fat from the tenderloin. Place the pork tenderloin on a large cutting board. Remove any excess fat or silverskin from the exterior of the tenderloin.
• Butterfly the pork. Butterfly open the pork tenderloin by using long strokes of your knife along the side of the tenderloin about 1/2 inch above the cutting board. Keep the slices parallel to the cutting board and roll open the tenderloin while slicing.
• Stuff the tenderloin. Spread the softened cream cheese on top of the butterflied tenderloin. Sprinkle with the shredded manchego cheese, caramelized onions, baby spinach leaves, and bacon pieces.
• Fire up the grill. Preheat your grill to Medium-High heat (about 375 degrees F) for two-zone cooking (one indirect heat side of the grill, one direct heat side). You can also cook this in your oven at the same temperature.
• Roll and secure. Starting with the edge of the pork tenderloin that was the inside (before slicing open) begin tightly rolling the tenderloin back up. It's okay if there are a few casualties that fall out the sides while rolling. Tie the roll together with butcher's twine every inch to inch and a half until the roll is nice and bound. Season the pork tenderloin liberally with the Chicken Seasoning.
• Grill the tenderloin. Place the stuffed pork tenderloin directly on the grill grates on the indirect heat side of the grill. Cook for approximately 20-30 minutes or until the internal temperature of the tenderloin is 145 degrees F in the thickest part of the meat. Turn the pork tenderloin every 5 minutes while cooking.
• Rest and serve. Remove the tenderloin from the grill. Allow it to rest at least 5-10 minutes before removing the butcher's twine, slicing the tenderloin into 1 inch thick rounds, and serving.

CARAMELIZED ONION STUFFED PORK LOIN WITH CRISPY ONION TOPPING

Steps:

• 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.

PORK LOIN WITH CARAMELIZED ONIONS

Steps:

• In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
• Place the pork in a 13 x 9 x 2 baking dish coated with nonstick cooking spray.
• Sprinkle with salt and pepper.
• Top with onion mixture.
• Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees.
• Let stand for 5 minutes before slicing.