Mushroom Stuffed Pork Sirloin Recipe
This is a rustic, baked pork sirloin which looks (and tastes) much more elaborate than it is.
Ingredients
| Boneless pork sirloin | 31⁄50 Kilogram | |
| Fresh bread crumbs/Fresh bread cubes | 1 Cup (16 tbs) | |
| Garlic | 3 Clove (15 gm) | |
| Brown mushrooms | 5 | |
| Oyster mushroom | 1 Bunch (100 gm) | |
| Bacon slices | 2 | |
| Chicken stock | 1⁄2 Cup (8 tbs) | |
| White vinegar | 1 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Sea salt | To Taste | |
| Black pepper | To Taste | |
| Thyme | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 509 Calories from Fat 222
% Daily Value*
Total Fat 25 g38.3%
Saturated Fat 6.4 g31.8%
Trans Fat 0 g
Cholesterol 134.6 mg44.9%
Sodium 401.8 mg16.7%
Total Carbohydrates 19 g6.3%
Dietary Fiber 2.4 g9.4%
Sugars 4 g
Protein 50 g99.7%
Vitamin A 2.2% Vitamin C 10.4%
Calcium 9.3% Iron 21.7%
*Based on a 2000 Calorie diet
Directions
Preheat your oven to 375*F
In a saucepan, heat a glug of olive oil over medium heat. When the oil moves easily around the pan (warm, but not spitting hot), put the mushrooms, garlic, thyme, sea salt and pepper (all to taste) in to the pan and fry lightly.
When the mushrooms have begun to shrink, pull them off the heat and put in to a large bowl.
Place the 2 strips of bacon in to the pan and fry to your preference (I reccomend softer rather than crispy).
Remove the bacon & tear in to small pieces, placing the pieces in with the mushrooms & garlic
Drain out excess bacon fat from your saucepan, and re-add the mushroom, garlic and bacon to the pan frying lightly.
Add the chicken stock and vinegar to the mixture and bring to a boil (turning the heat to medium-high is quite effective). As soon as it boils, reduce heat and simmer mixture until dry (takes roughly 15mins)
During said 15mins:
Take the pork sirloin and place on a large cuttingboard. Taking a sharp knife, cut along the longer edge of one side of the sirloin and cut so you have can open the sirloin like a book (AVOID cutting completely through the sirloin as best as you can).
Open the sirloin like it is a book and lay it flat on your cutting board and cover it with wax paper
Pound the sirloin to flatten it (no thinner than 1 cm; I went with 1 inch thickness myself (1inch =2.5cm)
Once flattened, remove the wax paper and salt/pepper to taste
Next to your cutting board, prepare tin foil by putting another small glug of oil in the middle, brushing it out to cover where the sirloin will go (a circle in the middle).
Place the flattened sirloin on the oiled foil.
As the mushroom mixture becomes dry pull it off of the heat and wait for it to stop sizzling (cooling down to warm) and add the bread crumbs.
Mix in the breadcrumbs in with the mushrooms and garlic and become warm (do NOT replace on heat, use the residual heat; it does not need to be hot).
Once slightly warmed (2-4 mins tops), spoon the mixture on to the pork, spreading evenly.
Once the whole mushroom mixture has been used, take one end of the shorter ends of the pork (as opposed to the longer edge you have cut in to, as mentioned above) and roll the pork in to a tube (as best you can)
Take the stuffed sirloin roll and wrap it in the tin foil, tucking the ends in so that it is completely covered, place on a baking sheet and put in oven.
Cook for 1hr 30mins at the aforementioned 375*F
Remove from oven and let sit for a few mins, slice and serve,
genießen Sie
In a saucepan, heat a glug of olive oil over medium heat. When the oil moves easily around the pan (warm, but not spitting hot), put the mushrooms, garlic, thyme, sea salt and pepper (all to taste) in to the pan and fry lightly.
When the mushrooms have begun to shrink, pull them off the heat and put in to a large bowl.
Place the 2 strips of bacon in to the pan and fry to your preference (I reccomend softer rather than crispy).
Remove the bacon & tear in to small pieces, placing the pieces in with the mushrooms & garlic
Drain out excess bacon fat from your saucepan, and re-add the mushroom, garlic and bacon to the pan frying lightly.
Add the chicken stock and vinegar to the mixture and bring to a boil (turning the heat to medium-high is quite effective). As soon as it boils, reduce heat and simmer mixture until dry (takes roughly 15mins)
During said 15mins:
Take the pork sirloin and place on a large cuttingboard. Taking a sharp knife, cut along the longer edge of one side of the sirloin and cut so you have can open the sirloin like a book (AVOID cutting completely through the sirloin as best as you can).
Open the sirloin like it is a book and lay it flat on your cutting board and cover it with wax paper
Pound the sirloin to flatten it (no thinner than 1 cm; I went with 1 inch thickness myself (1inch =2.5cm)
Once flattened, remove the wax paper and salt/pepper to taste
Next to your cutting board, prepare tin foil by putting another small glug of oil in the middle, brushing it out to cover where the sirloin will go (a circle in the middle).
Place the flattened sirloin on the oiled foil.
As the mushroom mixture becomes dry pull it off of the heat and wait for it to stop sizzling (cooling down to warm) and add the bread crumbs.
Mix in the breadcrumbs in with the mushrooms and garlic and become warm (do NOT replace on heat, use the residual heat; it does not need to be hot).
Once slightly warmed (2-4 mins tops), spoon the mixture on to the pork, spreading evenly.
Once the whole mushroom mixture has been used, take one end of the shorter ends of the pork (as opposed to the longer edge you have cut in to, as mentioned above) and roll the pork in to a tube (as best you can)
Take the stuffed sirloin roll and wrap it in the tin foil, tucking the ends in so that it is completely covered, place on a baking sheet and put in oven.
Cook for 1hr 30mins at the aforementioned 375*F
Remove from oven and let sit for a few mins, slice and serve,
genießen Sie
Chef
