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Bacon Mustard Pork Roast with Stuffed Mushroom Caps

Bacon Mustard Pork Roast with Stuffed Mushroom Caps

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
winds_jenn

winds_jenn

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 42.4 g
  • 65%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1368 mg
  • 55%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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).
  3. 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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Reviews

Kendra Lee
47

Kendra Lee

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 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!

CQQKEEE
31

CQQKEEE

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.

LOVECED
12

LOVECED

1/26/2010

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

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