One of my most favorite things to do is creating recipes. Rarely, do I take a new recipe and not add, remove or substitute ingredients. A lot of the time I’ll see a picture and it’ll inspire me or I’ll take ideas from four or five recipes and create a dish. Sometimes, for example my Inside-Out Jalapeno Popper, my Pecan Pie Bread Pudding and my German Chocolate Cheesecake, I have a flavor profile that I want to re-create, but I want it in a new and unusual way.
Often times, I have so much I want to do with a dish or meal going on in my head, it’s hard to get a clear vision. That’s why I enjoy the Get Your Chef On series. There’s one ingredient to work with and make the most of, thus allowing my ADD/ADHD impatient and unfocused mind a simpler choice. (I have self-diagnosed myself, by the way!)
I knew immediately I wanted to make a savory dish. I mulled over different ideas for a couple of days, talked over different processes with my “Food Critic” husband, and came up with this Bacon and Pear Stuffed Pork Loin. You could easily stuff pork chops, but we were entertaining and chose to use a pork loin that would feed more people.
As in any new recipe, please read through at least once before you begin preparing this dish.
Cube 8 slices bread. I used the ends of old bread. Place on a cookie sheet and bake on 250 15 to 20 minutes or until completely dry. Set aside.
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