What You’ll Need

• 3 lb pork loin, preferably center cut

• 3 tablespoons butter

• 2 thinly sliced onions, ideally sweet or Videllia

• 1/2 cup beef broth

• 3 tablespoon EVOO, 3 tablespoons butter

  2 cups shredded Gruyere cheese

• Roughly 3 Tablespoons of Red River Spice Co.

  • Dedicate at least 1 Tbsp to Appalachian Jerk

  • Appalachian Jerk or Cajun Cave Dirt for more heat (Appalachian Jerk has more herbs)

  • Red River Rub for some sweetness (no more than 1 of the 3 Tbsp)

  • Smokey Mountain 5 Spice for that uniquely warm, sweet, and earthy flavor

What to Do

1. Preheat oven to 450°F.

2. Bring butter and 1 Tbsp of olive oil to a medium-high simmer, add onions and cook until brown.

3. Add beef broth, reduce heat to medium-low simmer and cook until onions soften (approximately 15-20 minutes). Once soft, place in bowl and cover with tin foil to keep warm

4. Trim and butterfly you tenderloin. (Please see video below if you have difficulties)

5. Cover the meat with plastic wrap and pound to tenderize and create an even thickness.

6. Lightly coat with olive oil on both sides, season lightly with salt (preferably Kosher) and generously with your Red River Spices. Allow the pork to rest for 10 minutes.

   • You can also add garlic powder or minced garlic as well. It will taste great without garlic but pork is a very garlic-tolerant protein that lends itself to such a strong flavor.

7. Once rested, make sure the pork loin is flat, top with half of the cooked onions (drained of broth) and half of the shredded cheese.

8. Tightly roll the pork loin to completely enclose all fillings, secure with cooking twine.

9. Check the original skillet. If you need to add oil do so appropriately. Bring oil (mixture of equal parts butter and olive oil) to a medium heat. Brown pork loin evenly on all sides (roughly 15-20 minutes total)

10. Place skillet in the oven and cook for 25-30 minutes or until the pork loin reaches an internal temperature of 145 F. Occasionally baste the pork loin with the pan juices.

    • If your skillet has a plastic handle, transfer the contents to an oven-safe dish.

11. For a crispy brown texture (if not already present), place oven on low broil for 2-5 minutes (watch closely, broiling can turn to burning).

12. Cover with remaining onions, then cheese. Allows cheese to brown in oven for 1-3 minutes.

13. Serve and add parsley for garnish.