Bacon & Pear Stuffed Pork Loin / Call Me PMc

January 21 by 12 Comments


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!)

Pears!

 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.

Bacon and Pear Stuffed Pork Loin (for 6 stuffed pork chops, half the ingredients)
Ingredients
4 slices bacon, cooked crisp and chopped
2 c Anjou pear, peeled and chopped
1 c onion, diced
1 c celery, diced
2 tsp salt
2 tsp freshly ground black pepper
2 tsp garlic
1 tsp thyme
2 T brown sugar
4 c dried bread cubes
1/2 c chicken broth
1/2 pork loin
2 T vegetable oil
Directions
Cook bacon crisp. Drain then chop. Set aside. Reserve drippings.

 

Peel pear and chop. Dice onion and celery. Sauté in skillet with reserved bacon drippings until tender crisp (but are not mushy) about 5 minutes.

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.

Prepare the pork loin. Using a long, thin knife cut the loin by holding the knife at an angle and spiral cut it as you “unroll” the pork loin (think jelly roll). You will be work toward the center of the loin and will end up with a thin, rectangular slab of meat. Pound the loin with a mallet to an even thickness.

Pre heat oven to 325 degrees. In a bowl, combine the pear, onion, and celery mixture with the bread cubes. Add seasonings: salt, pepper, garlic, thyme, and brown sugar. Stir to combine. Stir in chicken broth. The mixture should be moist enough to stick together but not soggy. Evenly spread mixture over pork loin. Roll loin and secure with kitchen twine. Heat a griddle to high, add 2 T vegetable oil. When oil is hot, sear meat on all sides. This will seal in the juices and add a golden color to the meat. Transfer the meat to a broiler pan. Add 1/2 cup water to the bottom of the broiler pan. Bake in oven until internal temperature registers 145 degrees. Remove from oven, lightly cover with foil, and allow to rest 10 minutes before slicing.
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Filed Under: Fruits, Grill, Pork

Comments

  1. Claire @ A Little Claireification says:
    January 22 at 3:03 am

    Oh my – that looks yummy! Oh, how I love bacon. Let me count the ways… :)

    Reply
  2. Evelyn says:
    January 22 at 7:47 am

    Great idea to go savory!! I love stuffed pork chops bet I would just love this:)
    OK I have the dessert, you have the main dish, we just need to find some sides:)

    Have an awesome day!!!

    Reply
  3. Cranberry Morning says:
    January 22 at 7:49 am

    Good grief, that sounds delicious!!

    Reply
  4. Monica Morelli says:
    January 22 at 11:01 am

    Wowsers! Can I come over for dinner? ;) Sounds like a fantastic combination Paula!

    Reply
  5. Meg says:
    January 22 at 12:43 pm

    Yummy, yummy, yummy!!!

    Good luck!

    Reply
  6. Joanne DiPalo says:
    January 22 at 1:35 pm

    Love this recipe. This would be perfect for a Sunday family dinner. I know they will love the bacon and never notice the pears.

    Thanks so much for sharing,
    Joanne/Winelady Cooks

    Reply
  7. Four Marrs and One Venus says:
    January 22 at 1:41 pm

    Dinner will be when? WOW. WOW. WOW! Really just WOW.

    Reply
  8. Crafty Mischief says:
    January 22 at 3:20 pm

    Wow! What a combination! I've had pork with apples and with peaches; why not pears? I can't wait to try this! Thanks for sharing! :)

    Reply
  9. Kira @ My Sesame Seed Buns says:
    January 22 at 6:25 pm

    I bet pork and pears would be a fantastic combination. The recipes looks delicious! Good Luck Paula :-)

    Reply
  10. Lisa says:
    January 22 at 7:42 pm

    That looks fantastic. I really like pork it's a great meat to cook with. Also, I have a very picky 19 month old Grandson who will only eat meats so pork dishes are great for him.

    Reply
  11. Smart! School {House} says:
    January 26 at 10:19 am

    What a great recipe! I pinned it~ Thank you for showing this off at Whimsy Wednesday!

    Kelly from Smart School House
    Facebook: http://www.facebook.com/SmartSchoolHouse
    Twitter:https://twitter.com/SmartSchoolHous

    Reply
  12. HungryLittleGirl says:
    January 28 at 11:41 am

    Week after week you impress me with your dishes! I am in love with this one – such a great and unique flavor combo!
    Thank you for sharing this at Wednesday Extravaganza – hope to see you there again this week with more of your deliciousness :)

    Reply

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