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My review
Bacon Mustard Pork Roast with Stuffed Mushroom Caps
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winds_jenn
"Something a little different when you're tired of the same ole stuff."
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Ingredients
1 h 20 m servings 527Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 2125 Ratings
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Most helpful positive review
2/11/2008
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 mu...
Most helpful critical review
10/20/2008
to much, to much, to much. To much mustard. wow, you really have to like mustard to like this dish
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2/11/2008
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 mu...
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 roa...
1/23/2010
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 s...
5/31/2008
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 ...
10/20/2008
to much, to much, to much. To much mustard. wow, you really have to like mustard to like this dish
7/27/2008
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...
9/18/2010
For me, even tho I love all kinds of mustard, I thought this was a little too much mustard. I didn't make the mushroom caps. However, this was a GREAT recipe to make for company with little noti...
3/14/2010
i really liked how the pork turned out. did not find it too mustard-tasting at all. i used dijon and added a bit of honey. i tried the mushrooms , using only 4 very large mushrooms as it was ...