Use a sharp knife to cut the pork loin crosswise both ways about 1 inch deep. Pour the olive oil over the pork loin, sprinkle the salt, pepper, and garlic on top, and massage it into the meat. Let the meat marinate for about 2 hours, or preferably overnight.
Quarter the pear and remove the core, then cut the quarters into slices and set them aside. Add the cream cheese, gorgonzola, honey, chopped walnuts, and cheddar cheese to a bowl and mix everything until combined.
Spoon the mixture into the cuts in the marinated meat.
Stick the pear slices diagonally into the cuts. Transfer the meat to a roasting pan, put it in a preheated oven set to 325°F, and cook for about 105 minutes.
For the crunchy topping, add the bread crumbs, rosemary, thyme, olive oil, and parmesan to a bowl and mix until combined. Sprinkle the topping on top of the pork roast after about 90 minutes in the oven.
