1 Tb. Olive Oil
4 Large Onions, sliced thin
1 Tsp. Sugar
1 Tsp. Salt (plus more for pork)
1/2 Tsp. Pepper (plus more for pork)
1 Tb. Butter
3/4 C Beef Stock
1/4 C Dry Wine (I used Tea Mead)
4-6 Boneless Pork Loin
4 Tsp. Dijon Mustard
4 oz. Gruyere Cheese, shredded
Who doesn’t love French Onion? If you aren’t a huge onion fan, that is okay! But you don’t have to be an onion fan to really appreciate the complex flavors of the French Onion flavor! Tomithy doesn’t like onions at all. But French Onion flavor is a totally different story! Even when I make French Onion Soup, he will eat the soup from around the onions. This is a bigger challenge that I want to attempt. So lets get started! Here is how I made the French Onion Pork.
You want to allow the onions to get softened and start to caramelize. Once they start getting good color, it is time to add the butter and beef stock. Cook the onions until the liquid is reduced by 1/2. Once you are at that state, remove the onion and broth and set aside.
Now it is time to prepare the pork. I prefer to have the pork cut to about 1 inch or so. Dry the pork on both sides with a paper towel. Season the pork with the mustard and salt and pepper on both sides. Place in the same pot that you cooked the onions in. (Here is where I forgot to take pictures….oops!) Brown the pork on both sides. Usually about 3-5 minutes on each side. After both sides are browned, remove the pork and place in a casserole dish. I used a 9 by 13.
Look at all that flavor stuck to the bottom of the pan!!! Do not get rid of that flavor!!! Now you will take your dry wine (or tea mead in my case) and you will want to scrape all that flavor from the bottom of the pan. Once the little bits are scraped off the pan, add the onions back into this pan.
Pour your onion mix over the top of your pork. There are 2 ways and temperatures to cook these at. I cooked mine LOW and SLOW (covered at 300 degrees for about 2 hours. With them being cooked low and slow and COVERED, the juice and flavor stay in the dish and allow the pork to really absorb the flavor but not get dried out) OR you can cook them uncovered for 25 minutes at 325 degrees. (or until the pork is cooked all the way through)
After the pork is cooked all the way through (which ever method you chose) it is time to put the finishing touch on the pork. Sprinkle the tops of each pork loin with the Gruyere Cheese. Some people use Swiss Cheese, but this is one thing I refuse to skimp on. We love our Cheese around here. Place the pork back in the oven, turn on your broiler and cook until the cheese is melted and bubbly.
This is seriously one of the best pork dishes. It is elegant, full of flavor, and just melt in your mouth wonderful! This dish isn’t something you would probably make every night. But, if you have family coming over or a boss that you are wanted to impress, this is the dish for you!