Bacon Pear And Blue Cheese Stuffed Pork Loin Recipes

BACON PEAR STUFFED PORK LOIN

Steps:

• 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.
• 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 the pork loin.
• 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.

BACON/BLUE CHEESE STUFFED PORK LOIN

Steps:

• Preheat oven to 350°F.
• To prepare the stuffing, place all ingredients in a bowl and stir until well mixed.
• Butterfly (cut lengthwise almost all the way through) the pork loin. Butterfly again on the left side and on the right side.
• Spread the stuffing evenly over the loin. Roll the loin up like a jelly roll and tie securely at 2-to-3 inch intervals with kitchen twine.
• Place the loin in a shallow roasting pan. Sprinkle with garlic salt and black pepper.
• Roast for 45-60 minutes, or until internal temperature is 150-155°F Let stand for 1 minutes.
• Slice the pork, removing twine as necessary.

BACON PEAR AND BLUE CHEESE STUFFED PORK LOIN

Steps:

• Spray your roasting rack with olive oil spray and place it into your roasting pan. Then preheat your oven to 450°.
• Add 1 tablespoon (reserved from cooking the bacon) bacon fat into a small skillet with the shallot and a pinch of kosher salt. Heat over medium-low, stirring occasionally until soft and translucent. About 5 minutes.
• Meanwhile combine plain breadcrumbs with low-sodium chicken broth. Stir and give it a few minutes so that the breadcrumbs can absorb the broth.
• Then, to the bowl with the breadcrumbs add; the chopped cooked bacon, sautéed shallot, diced anjou pear, blue cheese, chopped pecans and raisins. Season with a generous pinch of kosher salt and some freshly ground black pepper.
• Butterfly your pork loin and drizzle with with olive oil before seasoning with kosher salt and freshly ground black pepper. Spoon the stuffing onto the pork loin and spread it evenly.
• Roll and tie tightly with kitchen string. Tuck sprigs of fresh thyme and rosemary along under the kitchen string along the seam. Season the top with kosher salt and black pepper and herbs that fell off when tucking them into the string.
• Place your stuffed pork loin onto the rack set into your roasting pan. Roast for 15 minutes at 450° and then reduce the oven temperature to 325° and continue cooking until the temperature of the thickest part of the meat reaches 145-150°. You'll need roughly 20 minutes of cooking time per pound of meat.
• Before serving, transfer to a carving board and tent with foil. Allow it to rest 10 to 12 minutes before snipping the string (and discarding the herbs) the string and slicing.
• Serve with cranberry sauce and desired sides.

BACON WRAPPED STUFFED PORK LOIN

Steps:

• Preheat oven to 325°.
• Slice pork loin lengthwise, but not all the way through, so you can still open it up.
• Prepare stuffing and stuff into sliced pork loin.
• Sprinkle top of pork loin with rosemary, thyme, salt & pepper.
• Wrap pork loin with uncooked bacon slices.
• Bake in oven until meat thermometer reaches 155F when inserted to the thickest part of the meat (where it's still attached on the side) approx one and a half hours.
• Tent with foil for 5-10 minutes and slice.

CHEESE-STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

BLUE CHEESE-STUFFED PORK TENDERLOIN

Steps:

• Adjust oven rack to middle position. Heat oven to 400°F.
• In 8-inch skillet, heat butter over medium heat until melted. Add onion and cook 3 minutes, stirring occasionally, until soft. Add garlic and cook 30 seconds. Remove from heat and cool about 5 minutes.
• In medium bowl, stir cheese vigorously with spoon. Stir in cooled onion mixture, cherries, pecans and thyme; set aside.
• Place 1 pork piece on work surface with short side facing you. Use knife to slit in half lengthwise without going all the way through. Open pork like a book. Repeat with remaining pork. Spread half of the cheese mixture in center of each pork piece. Close up pork and tie with kitchen twine to secure. Season outside with salt and pepper.
• In 12-inch ovenproof skillet, heat oil over medium-high heat until shimmering and hot. Add pork and cook about 4 minutes or until browned. Flip, being careful not to open them up, and cook about 4 minutes longer. Insert ovenproof meat thermometer so tip is in the thickest part of pork.
• Place skillet in oven and roast 10 to 15 minutes or until meat thermometer inserted in center reads 155°F. Remove from oven and allow to rest, loosely covered with foil, about 5 minutes (temperature will continue to rise to 160°F). Slice each pork piece into 6 pieces. (If you don't have an ovenproof skillet, after browning pork in skillet, carefully place them in foil-lined 13x9-inch pan and then place in oven.)