Bacon Pear Stuffed Pork Loin

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 Bacon Pear Stuffed Pork Loin 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, it will feed more people. You can half the other ingredients for six stuffed pork chops when preparing a Bacon Pear Stuffed Pork Loin.

I recommend reading through any recipe you make for the first time at least once before you begin preparing this Bacon Pear Stuffed Pork Loin.

 

 

Pork loin vs 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 Bacon Pear Stuffed Pork Loin recipe. A pork tenderloin is too small.

How to make Bacon Pear Stuffed Pork Loin

The ingredients and instructions are listed below in the recipe card that you can print.

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 of any unsweet bread. I use day-old sandwich bread. Place on a cookie sheet and bake at 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 it at an angle and spiral cut it as you “unroll” the pork loin (think jelly roll). You will 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 the better. Protein swells as it cooks.

Combine the bread with the cooked pear, onions, celery, and bacon. Next, spread it evenly over the pork.

Roll the stuffed pork loin

Roll it as tightly as you can and secure it with cooking twine. (Be sure to use food-grade twine.) Sear the outside until it’s beautifully browned, and cook in the oven until the loin is cooked through. You’ll want to test the internal temperature with an instant-read thermometer for doneness.

Pork is safe to eat when it’s been heated to 145 degrees. It also requires rest for a minimum of 3 minutes. For all safety temperatures, visit here> foodsafety.gov.

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3. 3 Cheese Pimento Cheese
4. German Chocolate Cheesecake
5. Bourbon Honey Steak Tips
6. Inside-Out Jalapeno Popper
7. Pecan Pie Bread Pudding
8. Grilled Pork Tenderloin Steak
9. Ground Beef Mongolian Noodles
10. Upside Down Pear Skillet Cak
11. Balsamic Pork Loin/ Pesto Pork Wrap
12. EASY CARAMEL CHEESECAKE DIP
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14. STUFFED SMOKED PORK LOIN

I updated this post from an earlier version. I made new photos and simplified the recipe instructions.