Cheesy French Onion Pork Loin Roulade

Preheat oven to 375°F.

Butterfly the pork loin: With the pork on a cutting board, hold a knife blade parallel to the board, carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end. Open the loin like a book.

Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, and stop about 1 inch from the opposite edge. Fold that edge over, making one long cut of pork loin.

Cover the entire cut of meat with plastic wrap and pound to an even 1/2 inch thickness.

In a small bowl, combine extra virgin olive oil, salt, black pepper, and Italian seasoning. Rub the mixture over both sides of the pork loin.

Spread the French onion dip evenly over the pork loin and top with half of the shredded gruyere cheese.

Tightly roll the pork loin to completely enclose all of the fillings. Using cooking twine, tightly secure the roll.

In a large oven-safe skillet over medium heat, melt unsalted butter. Sear the rolled pork loin on all sides, about 5 minutes per side.

Pour beef broth into the skillet and transfer the skillet to the preheated oven. Cook for 45 minutes or until the pork loin reaches an internal temperature of 145°F, basting occasionally with pan juices.

Remove the skillet from the oven and top the pork loin with the remaining shredded gruyere cheese. Set the oven to broil on high and return the skillet to the oven for 5 minutes or until the cheese is melted and golden brown.

Garnish the pork loin roulade with chopped parsley, slice, and serve warm.