stuffed

@recipesecrets0

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Grillin With Dad Steak Seasoning

Why it worked

The video combines visually appealing food preparation with a satisfying reveal of a decadent, flavor-packed dish. The "meat bomb" concept and the combination of French onion soup flavors with pork and cheese create a compelling and shareable recipe.

Summary

This video demonstrates how to make a French onion stuffed pork loin. The process involves caramelizing onions, preparing a pork loin by butterflying and pounding it, stuffing it with cheese and onions, rolling and tying it, seasoning, and then grilling it indirectly at 300°F. The final product is shown sliced, revealing the cheesy, onion-filled interior.

Structure

1Caramelize onions with broth and Worcestershire sauce
2Prepare and stuff pork loin with cheese and onions
3Roll, tie, and season the pork loin
4Grill the pork loin indirectly
5

Original caption

French Onion Stuffed Pork Loin 🧅🧀🔥 Juicy pork loin stuffed with sweet caramelized onions and melted Gruyère cheese, seasoned perfectly and grilled low and slow at 300°F. An easy, cheesy stuffed pork recipe packed with smoky French onion flavor in every slice. Ingredients: Pork loin • Yellow onions • Gruyère cheese • Butter • Olive oil • Beef broth • Worcestershire sauce • Steak #porkloin #porkloinrecipe #DinnerIdeas #EasyRecipe #usa

More from @recipesecrets0

Product placement

Grillin With Dad Steak Seasoning (ACTS - used to season the pork loin, removing it would change the flavor profile of the final dish).

On-screen text

stuffed most thing dollar start yellow olive butter them heat and keep deep and now loin silver open it and 1/4 season generously seasoning freshly cheese caramelized across surface pork possible butcher's the it indirect 300 right done even it this get around sweet onions pork basically turned bomb

Transcript

This stuffed pork loin might be the most insane thing you can make with a $20 piece of meat. Start with four large yellow onions in a pot with olive oil and butter. Slowly caramelize them over medium heat, then add beef broth and Worcestershire sauce and keep cooking them until they're deep and soft and loaded with flavor. Now, grab your pork loin, remove the silver skin, cut it open like a book, cover it with plastic wrap and pound it to about 1/4 inch thick. Season the inside generously with steak seasoning, then cover it with freshly grated Gruyère cheese. Spread those caramelized onions across the entire surface. Now, roll the pork up as tight as possible and secure it with butcher's twine. Season the outside and place it on the grill over indirect heat at 300°F. Right before it's done, cover the top with even more Gruyère and let it melt. When you slice this thing open, you get juicy pork loin wrapped around molten cheese and sweet caramelized onions. This isn't just stuffed pork loin, it's basically French onion soup turned into a meat bomb.