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Bacon Pear Stuffed Pork Loin

Bacon & Pear Stuffed Pork Loin

Smoky bacon and pears make a tasty stuffing for a pork loin.
Course dinner, entree
Cuisine American/Southern
Keyword Pork,
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Paula Jones


  • 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 teaspoons thyme
  • 2 Tablespoons brown sugar
  • 4 cup dried bread cubes
  • 1/2 cup chicken broth
  • 1/2 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 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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