Tender and juicy, Bacon Pear Stuffed Pork Loin is bursting with flavors of garlic, herbs, and fruit. It’s grand, elegant, and perfect for entertaining.
However, although it looks fancy, this recipe is not difficult to prepare.
BACON PEAR STUFFED PORK LOIN
You could easily stuff pork chops instead of pork loin. However, if you’re entertaining a pork loin will feed more people. For six stuffed pork chops, you can half the other ingredients.
I recommend reading through any recipe you’re making for the first time at least once before you begin preparing this dish.
PORK LOIN VERSUS PORK TENDERLOIN
People refer to pork loin as pork tenderloin all the time. However, they are not the same cut of pork! Pork loin and pork tenderloin are not cut from the same part of the animal. Pork tenderloin is thin and small. The tenderloin is the muscle that runs alongside the backbone. Pork loin is also from the animal’s back but is wide and thick. It’s sometimes sold with the ribs attached which is a pork chop when cut individually.
I used pork loin for this recipe. Pork tenderloin is really too small.
Following are photos of (almost) each step of the recipe.
Cook the bacon, remove and chop. Reserve the drippings.
Peel and chop the pear and dice the onion and celery. Sauté them in the skillet with your bacon drippings until tender-crisp (not mushy). This will take about 5 minutes at medium heat.
Cube 8 slices any unsweet bread. I use day-old sandwich bread. Place on a cookie sheet and bake on 250° for 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.
Next, pound the loin with a meat mallet to a thin and even thickness. The thinner you can get it the better. Protein swells as it cooks.
MORE YUMMY RECIPES YOU’LL ENJOY!
- Spicy Italian Nachos
- Jalapeno Pimento Cheese
- 3 Cheese Pimento Cheese
- German Chocolate Cheesecake
- Bourbon Honey Steak Tips
- Inside-Out Jalapeno Popper
- Pecan Pie Bread Pudding
- Grilled Pork Tenderloin Steak
- Ground Beef Mongolian Noodles
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
I updated this post from an earlier version. I made new photos and simplified the recipe instructions.
Bacon Pear Stuffed Pork Loin
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- 4 slices bacon cooked crisp and chopped
- 2 cups Anjou pear peeled and chopped
- 1 cup onion diced
- 1 cup celery diced
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic
- 1 teaspoon thyme
- 2 Tablespoons brown sugar
- 4 cup dried bread cubes
- ½ cup chicken broth
- ½ pork loin
- 2 Tablespoons vegetable oil
- Cook bacon crisp. Drain then chop. Set aside. Reserve drippings.
- Peel pear and chop. Dice onion and celery. Sauté in a 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.
- Preheat oven to 325 degrees.
- Roll the loin and secure it with kitchen twine. Heat a griddle to high, add 2 T vegetable oil. When the 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 the oven until the internal temperature registers 145 degrees. Remove from oven, lightly cover with foil, and allow to rest 10 minutes before slicing.