Ingredients
- lb boneless sirloin pork roast
- /2 cups prepared spicy mustard, divided
- slices bacon
- bacon strips, halved
- /2 small onion, minced
- large mushroom stems, chopped
- large mushroom caps
Instructions
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Step 1
Preheat your oven to 350°F. Using a sharp knife, score the pork roast lightly on the surface to help the flavors penetrate. Brush half of the first 3/4 cup of mustard over the roast, then drape the 10 bacon slices across it, tucking under if needed. Brush the remaining mustard from that portion over the bacon. Roast for about 60 minutes or until a meat thermometer inserted into the center reads 150°F. While the pork cooks, fry the halved bacon strips until crisp. Drain and crumble them into a bowl. Mix in the minced onion, chopped mushroom stems, and the second 3/4 cup of mustard. Spoon this savory filling into the mushroom caps, place them in a baking dish, and pop them in the oven during the last 30 minutes of roasting. I find this timing syncs perfectly. Let the pork rest briefly before slicing. Serve with the stuffed mushrooms alongside.