Spiral Cut Bacon Pear Stuffed Pork Loin with Brown Sugar
A showstopping pork loin butterflied and filled with crispy bacon, tender Anjou pears, and savory bread stuffing seasoned with thyme and brown sugar. The spiral cutting technique creates a thin rectangular piece of meat that's easy to roll around the flavorful filling. Perfect for dinner parties or special occasions when you want to impress guests with an elegant main course that combines sweet and savory elements. The searing step creates a beautiful golden crust while keeping the interior juicy and tender.
Ingredients
- 4 slices bacon, cooked crisp and chopped
- 2 cups Anjou pear, peeled and choppedBosc pear1:1seasonal
similar texture and sweetness
- 1 cup white onion, diced
- 1 cup celery, diced
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic clove
- 1 teaspoon fresh thyme
- 2 Tablespoons brown sugar
- 4 cup dried bread cubes
- ½ cup chicken broth
- ½ pork loin
- 2 Tablespoons vegetable oil
- ½ cup water
Instructions
- 1
Cook bacon until crisp, drain and chop, reserve drippings
- 2
Peel and chop pear, dice onion and celery, saute in bacon drippings until tender-crisp about 5 minutes
- 3
Cube bread slices and bake on cookie sheet at 250 for 15 to 20 minutes until completely dry
- 4
Using long thin knife, spiral cut pork loin by holding knife at angle and unrolling toward center to create thin rectangular slab
- 5
Pound loin with mallet to even thickness
- 6
Preheat oven to 325 degrees
- 7
Combine pear mixture with bread cubes, add salt, pepper, garlic, thyme and brown sugar, stir in chicken broth until mixture is moist but not soggy
- 8
Spread stuffing mixture evenly over pork loin
- 9
Roll loin and secure with kitchen twine
- 10
Heat griddle to high, add vegetable oil and sear meat on all sides until golden
- 11
Transfer to broiler pan, add water to bottom of pan
- 12
Bake until internal temperature reaches 145 degrees
- 13
Cover lightly with foil and rest 10 minutes before slicing
Tips
Use day-old bread for stuffing as it holds its shape better and absorbs flavors without becoming mushy
Let the pork rest after cooking to allow juices to redistribute, ensuring moist slices
Secure the roll tightly with kitchen twine to prevent stuffing from falling out during cooking
Good to Know
Refrigerate cooked stuffed pork loin for up to 3 days wrapped tightly
Stuff and roll pork loin up to 1 day ahead, refrigerate until ready to sear and roast
Slice into rounds to show spiral pattern, serve warm with pan drippings or gravy
Common Mistakes
Don't overstuff the loin or it will be difficult to roll and secure properly
Avoid skipping the searing step to prevent bland exterior and poor color
Don't overcook past 145F internal temperature to avoid dry meat
Substitutions
similar texture and sweetness
FAQ
Can I prepare this ahead of time?
Yes, you can stuff and roll the pork loin up to 24 hours ahead. Keep refrigerated and bring to room temperature before searing and roasting.
What if my pork loin tears during spiral cutting?
Small tears are normal and won't affect the final dish. Use a meat mallet to even out the thickness and pound any tears closed.
How long will leftovers keep?
Properly stored leftover stuffed pork loin will keep in the refrigerator for up to 3 days. Reheat gently to avoid drying out.