Something a little different when you're tired of the same ole stuff.

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • Use a knife to cut shallow slits into the surface of the roast. Using 3/4 cup of mustard, brush half over the roast, then completely cover it with 10 strips of bacon; brush bacon with remaining mustard. Cook in preheated oven for 60 minutes until bacon is browned, or until meat thermometer inserted into thickest part of the pork reaches an internal temperature of 145 degrees F (63 degrees C).

  • Meanwhile, cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel. Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard. Spoon mixture into the mushroom caps. Place caps in a baking dish and bake for 30 minutes. Serve with sliced pork roast.

Nutrition Facts

527 calories; protein 30.7g; carbohydrates 6.1g; fat 42.4g; cholesterol 104.1mg; sodium 1368.1mg. Full Nutrition
Advertisement

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2008
This was exceptionally yummy! I did a few changes - I didn't want to make the stuffed mushrooms so I skipped that. I mixed spicy mustard brown sugar Worchestershire minced red onion and mushroom and spread half of that on the roast topped with bacon and then spread the rest on the bacon. I had a 2.5 pound roast and I baked for an hour and 20 minutes. Yum!!! Easy enough for a weeknight meal but good enough for entertaining as well. Will make often! Read More
(48)

Most helpful critical review

Rating: 2 stars
10/21/2008
to much to much to much. To much mustard. wow you really have to like mustard to like this dish Read More
(6)
25 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
02/11/2008
This was exceptionally yummy! I did a few changes - I didn't want to make the stuffed mushrooms so I skipped that. I mixed spicy mustard brown sugar Worchestershire minced red onion and mushroom and spread half of that on the roast topped with bacon and then spread the rest on the bacon. I had a 2.5 pound roast and I baked for an hour and 20 minutes. Yum!!! Easy enough for a weeknight meal but good enough for entertaining as well. Will make often! Read More
(48)
Rating: 5 stars
11/13/2007
This was absolutely...THE BEST!!!! And so easy I made it exactly to the recipe I used French's Bolds n Spicy Mustard...wow. Oh I did add near the end of cooking...a wee bit of water to the roasting pan so when it was finished cooking I removed the roast...added more water and boiled and thickened (just a bit) on top of the stove with corn starch to put on the roast when serving. Everyone rated this 10 definately on my forever favorite list...ohh and the mushrooms...weeee...soooo darn delish and looked like I had be slaving all the day!! Thank-you Thank-you please take a bow. Read More
(33)
Rating: 5 stars
01/26/2010
I did not make the stuffed mushrooms -- I followed other suggestions This was exceptionally yummy! I did a few changes - I didn't want to make the stuffed mushrooms so I skipped that. I mixed spicy mustard brown sugar Worchestershire minced red onion and mushrooms and spread that on the roast topped with bacon -- very good Read More
(12)
Advertisement
Rating: 4 stars
05/31/2008
This was very good. Next time would saute onions and mushroom stems before filling the mushroom tops. I used portabello caps - delicious. Might make again but have several others I prefer over this one. Read More
(7)
Rating: 5 stars
07/27/2008
MMMM...so good and easy to make too. I will definately make this again. I did not make the mushrooms as we do not like them but the pork was superb. I did not have any Spicy Mustard on hand so I mixed Honey Mustard w/ Emeril's Essence and it turned out perfect. I also used fresh bacon from the butcher...the pork was tender and juicy and the bacon crisp and yummy. Read More
(6)
Rating: 2 stars
10/20/2008
to much to much to much. To much mustard. wow you really have to like mustard to like this dish Read More
(6)
Advertisement
Rating: 2 stars
12/20/2010
Pork was quite bland mushrooms were too mustardy. Read More
(5)
Rating: 5 stars
02/23/2010
very good i love mushrooms but both together i thought was a little much but it was very good any way Read More
(4)
Rating: 5 stars
06/15/2008
WOW!!!!!!!! Out of this world must try Made this for father's day.... my husband loved it!!!! Real ez GREAT TASTE...even the mushrooms out of this world..... Thanks for the recipes Read More
(4)
Advertisement