Ingredients
| Name | Amount (Metric / US) |
|---|---|
| TRUMPETS MUSHROOMS | 50 g / 1.76 oz |
| OYSTER MUSHROOMS | 100 g / 3.53 oz |
| OLIVE OIL | 2 Tbsps |
| GARLIC CLOVES | 3 |
| THYME | 6 servings |
| SEA SALT | 6 servings |
| BELL PEPPER | 6 servings |
| BACON | 2 slice |
| BEEF STOCK | 120 ml / 0.50 cups |
| VINEGAR | 1 tsp |
| BREAD CRUMBS | 108 ml / 1 cup |
| PORK SIRLOIN | 500 g / 1.10 lb |
Mushroom Stuffed Pork Sirloin
Mushroom Stuffed Pork Sirloin might be just the main course you are searching for. For $1.79 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 252 calories, 24g of protein, and 10g of fat each. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up pork sirloin, vinegar, bread crumbs, and a few other things to make it today. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is solid. Similar recipes include Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy, Wild Mushroom-Stuffed Pork Roast, and Mushroom Stuffed Grilled Pork Burgers.
Instructions
In a saucepan, heat olive oil over medium heat. Put the mushrooms, garlic, thyme, sea salt and pepper into the pan and fry lightly. When the mushrooms have begun to shrink, pull them off the heat and put into a large bowl. Place 2 slices of bacon into the pan and fry until medium crisp. Remove the bacon, cool slightly and tear into small pieces, placing the pieces in with the mushrooms. Return the mushrooms and bacon to the pan. Add the beef stock and vinegar to the mixture and bring to a boil. As soon as it boils, reduce heat and simmer until dry (15mins). Remove from heat and cool down. Add the bread crumbs to the mushroom mixture, mix and combine. Take the pork sirloin and place on a large cutting board. Cut along the longer edge of one side of the sirloin so it opens like a book (avoid cutting completely through). Pound the sirloin to flatten it (no thinner than 1 cm), season with salt and pepper. Prepare tin foil, brush with some oil to cover where the sirloin will go. Place the flattened sirloin on the oiled foil. Spoon the mixture on to the pork, spreading evenly. Once the whole mushroom mixture has been used, roll the pork into a tube. Secure with metal or wooden toothpicks. Wrap the stuffed sirloin roll in the tin foil, tucking the ends in so that it is completely covered, place on a baking sheet. Cook in the oven for 1hr 30mins at 190C. Remove from oven and let sit for a few minutes, slice and serve.
Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Porterhouse Steak. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Belle Glos Las Alturas Vineyard Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 35 dollars per bottle.
