Bacon Mustard Pork Roast With Stuffed Mushroom Caps Food

GARLIC AND MUSTARD PORK ROAST

Steps:

• Preheat the oven to 325 degrees F.
• In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
• Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top.

STUFFED MUSHROOMS

Steps:

• Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
• Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
• Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
• Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

PORK ROAST WITH BACON MUSHROOM GRAVY

Steps:

• Season the roast evenly with 2 teaspoons of the Essence, the salt, and black pepper and rub into the meat.
• Heat a cast iron Dutch oven and, when hot, add the bacon. Cook, stirring occasionally, until the bacon is crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and set aside.
• Add the roast to the pan and increase the heat to high. Cook until the roast is evenly browned on all sides, about 6 to 8 minutes. Transfer the roast to a platter and set aside.
• Add the flour to the pan and cook, stirring constantly, until a roux the color of milk chocolate is formed, 1 to 2 minutes.
• Add the chopped onion, celery, bell pepper, and cook, stirring, until the vegetables have wilted, 4 minutes.
• Add the remaining 2 teaspoons of Essence and the garlic and cook for 1 minute.
• Add the mushrooms and cook, stirring frequently, until they have released their liquid, about 4 minutes.
• Add the beef broth and Worcestershire and bring sauce to a boil.
• Return the roast to the pan and cover the pan. Reduce heat to low and cook the roast for 30 minutes.
• Turn the roast over, cover the pan, and continue to cook on low heat until an instant-read thermometer inserted into the center of the roast registers 145 to 150 degrees F, about 20 minutes longer.
• Remove the roast from the pan and transfer to a platter. Cover loosely with foil to keep warm.
• Add the green onion tops to the sauce and cook for 10 to 15 minutes, uncovered, until the sauce is thick enough to coat the back of a spoon.
• Stir the reserved crispy bacon into the sauce, slice the roast and serve, with the sauce ladled over the roast. Serve with Southern Style Smothered Green Beans.http://www.recipezaar.com/Bacon-Smothered-Green-Beans-110037.

MUSHROOM BACON STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 400°F.
• Cook bacon until crisp, about 8 minutes, and remove from the pan reserving 1 tablespoon of the fat in the pan. Add the mushrooms, garlic, & pepper. Cook until soft. Remove from the heat and stir in the breadcrumbs and parsley. Let cool.
• Cut the pork across (not all the way through) lengthwise so you can open it like a book. Pound the meat with a mallet until it's about ½" thick.
• Cover the pork with the bacon/mushroom mixture. Starting with a long side, roll up each tenderloin and secure with toothpicks.
• Combine the olive oil and dijon mustard. Rub over the outside of the pork. Sprinkle with salt and pepper.
• Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-hight heat and add the tenderloin. Brown on both sides, about 3 minutes per side.
• Place the skillet in the oven and bake 17-20 minutes or just until pork reaches 145°F. Remove from pan and let rest 10 minutes before slicing.

MUSHROOM STUFFED PORK TENDERLOIN WITH BACON RECIPE

Steps:

• Pre-heat the oven to 350 degrees.
• Heat two tablespoons of olive oil in a large skillet over medium heat. Add bacon and cook until crisp, which should take about 8-10 minutes. Remove the bacon, drain and crumble. Set aside.
• Add the mushrooms to the pan and cook over medium-high heat until they are browned and any liquid has evaporated; this should take about ten to twelve minutes. Season the mushrooms with one-half teaspoon of salt and one-quarter teaspoon pepper.
• Add the bacon and minced garlic and cook for one minute. Remove the pan from the heat and stir in the breadcrumbs and all but two tablespoons of the parsley. Set aside and let cool.
• Use a sharp knife and carefully remove any fat or silver skin from the tenderloins. Silver skin is a thin pale silvery membrane, often rectangle in shape on a pork tenderloin. It is connective tissue and should be removed because it turns tough and chewy when cooked.
• To butterfly the tenderloins, use a sharp knife to make an incision down the length of the pork, stopping one-fourth an inch from the outside edge. Do not cut all the way through. Open the tenderloin like a book so that it lies flat. I also like to even up the ends if they look ragged.
• Cover the pork with plastic wrap or a gallon-size plastic bag and pound with the flat side of a meat mallet. You can also use a small cast-iron skillet or a rolling pin. Take your time and start from the middle of the pork and work your way outward until your pork is uniformly one-quarter to one-half an inch thick and about two times as wide. (It's hard to roll up the pork with the stuffing if it's any thicker.)
• Spread the mushroom mixture evenly over the butterflied tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with toothpicks. Then tie each tenderloin securely with kitchen string to hold it together.
• Brush the tenderloins with olive oil and season liberally with the rest of the salt and pepper. Wipe out the skillet you used to make the stuffing and place it back over medium-high heat. Sear both tenderloins for about two minutes on each side.
• Place the skillet in the oven and roast for approximately 20 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F. Remove the pan from the oven and cover loosely with foil. Let the pork rest for at least ten minutes. While it rests, the temperature will continue to rise to 145 degrees F. because of carryover heating.
• While the meat rests, make the gremolata mixture in a small bowl by mixing three tablespoons of olive oil with two tablespoons of finely chopped parsley, the lemon zest, and salt and pepper to taste. Set aside.
• When ready to serve the pork, carefully remove the toothpicks and strings and cut them into one-inch-thick slices; before serving, top with the parsley mixture.

BACON AND MUSHROOM SMOTHERED PORK CHOPS

Steps:

• Chop bacon into smaller bites. In a large skillet, cook on medium heat until the bacon is cooked. Remove bacon from the pan to a plate, leaving the fat in.
• Season pork chops with salt and pepper. In the same pan, on high-medium heat, cook pork chops 4 minutes on each side in bacon fat, until nicely seared. Reduce heat to medium midway through cooking. Remove the pork chops to a plate from the pan.
• Add sliced mushrooms and minced garlic to the same pan. If needed, add 1 tablespoon olive oil. Season with salt. Sprinkle with fresh thyme leaves. Cook on medium heat for about 5 minutes, stirring, until mushrooms soften and release juices. Sprinkle 2 tablespoons of flour all over the mushrooms, and stir the flour in on medium heat.
• Add chicken broth and raise the heat to bring to boil, constantly stirring. You should have a smooth slurry from the flour and the chicken broth. Add heavy cream and stir it in while boiling until everything is smooth. Then reduce heat to low.
• Add back the pork chops and the bacon. Cook on low heat, covered, until the pork chops are cooked through.
• To serve, top pork chops with mushroom and bacon mixture and with more fresh thyme leaves.

BACON STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• Once cooled, stir in the cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper. Mix together.
• Fill each mushroom cap with a generous amount of stuffing. To make filling the mushrooms easier, use a piping bag with the tip cut off. Or, use a plastic baggie with the corner cut off.
• Arrange the mushroom caps on a clean cast iron skillet.
• Sprinkle the mushroom caps with shredded mozzarella cheese.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
• Serve immediately.

BACON WRAPPED PORK TENDERLOIN WITH MAPLE-MUSTARD SAUCE

Steps:

• Sauce:.
• Combine ingredients.
• simmer till thickened approximately 15-20 minutes.
• Pork Tenderloin.
• Coat pork with mustard.
• wrap with bacon.
• Roast at 350 degrees till internal temp of 170 degrees. approximately 1-1 1/2 hours.

HONEY-MUSTARD PORK ROAST WITH BACON

Steps:

• For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
• In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
• For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
• Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.

PORK SAUSAGE-STUFFED MUSHROOMS

Steps:

• Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15x10x1-in. baking pan. , Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.

BACON MUSTARD PORK ROAST WITH STUFFED MUSHROOM CAPS

Steps:

• 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.

BACON MUSTARD PORK ROAST WITH STUFFED MUSHROOM CAPS

Steps:

• 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.