Stuffed Traeger Smoked Pork Loin (French Onion Style)

This Traeger smoked pork loin is stuffed with sweet caramelized onions and melted gruyere cheese for a delicious, "French onion" spin on pork roast. With a bold smoky flavor infused into the pork, it's a great way to create an elevated meal out of an affordable cut of meat. 

Stuffed pork loin on the pellet smoker is an easy recipe with delicious smoke flavor!

Caramelized onions and gruyere go so well with pork. This dish has similar flavors as my Air Fryer Pork Chops and Onions but it's even more exceptional, perfect for family dinners and special occasions. 

I use a Traeger grill but you can use any type of smoker or pellet grill to make this simple stuffed pork loin recipe. 

why this recipe works

This recipe is inspired by I am Homesteader's French Onion Pork Loin recipe, which I have been making every so often for a few years now.

With caramelized onions and melted cheese and so much flavor, it is my go-to for a stunning and flavorful pork roast meal. 

The last few times I prepared it, I smoked the pork loin instead of roasting it and made a few modifications to the original recipe, which is how my own version came to be.

Simple ingredients are all you need, and while there is a little bit of prep work involved, the end result proves that every step is completely worth it. 

This stuffed smoked pork loin is:

• delicious and full of flavor
• a budget-friendly recipe that will feed a small crowd
• perfect for relaxed family dinners and even special occasion meals 
• a low-carb, gluten-free and keto pork loin recipe.

pork loin vs. pork tenderloin

A quick tip before you dive in... if you're not very familiar with pork cuts and pork roasts and all the various names that you might see at the grocery store (and there are quite a few!), all you need to know here is that pork loin is not the same thing as pork tenderloin. They are two completely different cuts of meat.

Pork tenderloin is an extra lean, tender cut of meat that is on the small side. It's long and narrow and usually sold in packages of a pound to 1-½ pounds in weight. 

Pork loin is considered to be the budget cut- usually sold in larger portions that average about 2-4 pounds in weight. Its wide and rectangular shape is one way you can differentiate it from pork tenderloin, which is long and skinny.

This is worth pointing out because they are not the same and cannot be used interchangeably. A pork tenderloin will cook much quicker than a pork loin and the serving size also differs greatly between the two cuts of meat. And the same goes for smoking.

the ingredients

To make this smoked Traeger pork loin stuffed with a French onion-inspired filling, you will need the following ingredients:

• Boneless pork loin roast. Choose a roast that weighs about three pounds.
• Butter and avocado oil. For caramelizing the onions, plus a little bit of oil for the roast. Olive oil is also an okay swap here. 
• Seasonings. Salt, black pepper and onion powder are all you need!
• Onions. Choose two large yellow or white onions. 
• Beef broth. This adds moisture to the onions as they cook and it also gives the onions a touch of extra flavor.
• Thyme. Use either dried or freshly-chopped thyme. 
• Gruyére cheese. Gruyére has a lovely flavor and melts beautifully, but if you want a more budget-friendly option, feel free to substitute Swiss. 

how to smoke pork loin

Simple steps, simple ingredients, and the smoker does the bulk of the work for you!

This recipe does call for a bit more active prep time before the pork loin is ready for the pellet grill, but it's worth it in the end. 

A quick tip if you're aiming for a specific meal time- give yourself extra time since smoking times can vary based on the type of smoker you're using, your specific cut of meat and weather conditions. 

Here's a brief summary of the steps in the process, but be sure to scroll to the bottom of the page to view the printable recipe card with all of the ingredient amounts and full instructions. 

Before you begin: Turn the Traeger (or similar electric smoker) to 225°F to preheat. 

In a large skillet, heat the butter and oil and add the onions. Cook for about 5 minutes, then add the broth and thyme. Continue cooking, stirring occasionally, for 20-25 minutes or until the onions are caramelized and a deep golden brown. 

​While the onions cook, prep the pork loin.

Pat dry the pork roast with a paper towel. Use a sharp knife to trim away any silver skin and excess fat.

Your pork loin will have a fat side and I recommend keeping a little fat on there since it can help add moisture to the meat as it smokes. 

how to cut a pork loin

Use a large knife to butterfly the pork loin. Make a lengthwise cut down the center of the pork loin, about one-third of the thickness of the entire roast.

Stop your knife about ½" before cutting through to the other side. Open up the pork loin like a book. Starting on the inside-left (the thicker side), make the same type of cut lengthwise, stopping ½" before cutting through to the other side. Open it up like a book; you'll have one large rectangular piece. 

preparing the pork loin

Wrap it in plastic wrap and use a meat mallet to flatten the pork loin to about ½" thickness. Remove the plastic and add half of the seasoning mix.

Add about ¾ of the caramelized onions to the pork loin and about half of the grated cheese. Spread it evenly, leaving a ½-inch to 1-inch border.

Once at 135°F: Increase the Traeger heat to 375°F and cook for another 10-15 minutes, topping it with the remaining onions and cheese during the last 5-10 minutes of cook time.

The pork is done when the internal temperature is 140°-145°F. Remove and let it rest for 15 minutes, then slice and serve. 

tips for the best results

cooking time

• How long to smoke pork loin per pound? The general rule of thumb is about 30 minutes per pound but I've personally found it to take longer. This will depend on the overall size of your pork loin and the thickness of the roast.
  • Plan on a smoke time somewhere between 1-½ to 2-½ hours for a 3-pound roast.
  • The best way to smoke any meats is to use a digital meat thermometer or your grill probe to get an accurate internal temperature of the meat and gauge the smoking/cook time based on the temperature, not the total time. The cooking time can vary based on many factors. 

• Use wood pellets best for smoking pork: hickory, alder, cherry or apple. 

• When it comes to the target internal temperature of the pork, 145°F is what the USDA recommends. Pulling it off the grill at 140°F is fine since residual heat will continue to cook the pork as it rests. 

• How long to let pork loin rest? Wrap it in aluminum foil and let it rest on a cutting board for 15 minutes. Since the pork is smoked at a low temperature, the meat will have a pinkish tinge but this does not mean it is undercooked. 

substitutions

• If you're not a fan of the onions and cheese, you can use this smoked pork loin recipe with nearly any kind of stuffing you like! The same goes for the seasonings- use your favorite dry rub or even cover the whole loin in a delicious BBQ sauce for an even bigger flavor boost. 

serving and storing

• To serve, slice the smoked pork loin horizontally in rounds. This is the simplest way to serve the pork loin and it shows off the yummy stuffing and spiral design. 

• Store any leftovers in an airtight container in the refrigerator for up to four days. 

what to serve with pork loin

I love this tasty Traeger pork loin recipe! Simple steps and simple ingredients will give you a main dish with big flavor that goes well with a number of side dishes. 

If you're looking for what to serve alongside your smoked stuffed pork loin, here are a few suggestions: 

• Traeger smoked asparagus
• Tangy citrus slaw
• Cauliflower soup with roasted garlic
• Keto cornbread
• Tuscan kale salad with lemon garlic dressing

you might also love...

• Traeger Tri-Tip with Chimichurri is tender, juicy and flavorful tri-tip with a fresh and zesty sauce! A Brazilian-inspired marinade locks in moisture and infuses the meat with the most incredible flavor.
• Braised Pork Adobo features juicy, fall-apart tender chunks of pork that is braised in a soy sauce, garlic and vinegar mixture. It's a yummy spin-off of my Filipino chicken adobo recipe.
• Easy Keto Meatloaf is the ultimate homestyle comfort food meal and this healthier version doesn't call for breadcrumbs or ketchup! The meat is tender and the baking method results in the perfect outer crust.