READY IN ABOUT 1½ hrs

Bacon Mustard Pork Roast with Stuffed Mushroom Caps

Read Reviews (20)

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

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 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!

—Kendra S.

See full review »

Most Helpful Critical Review

Oct 20, 2008

to much, to much, to much. To much mustard. wow, you really have to like mustard to like this dish

—dceheidi

See full review »

24 Ratings

See other versions of this recipe!

Nov 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.

—CQQKEEE

See full review »

Jan 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

—LOVECED

See full review »

Jul 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.

—SpiceyMom

See full review »

May 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.

—Sherry

See full review »

Dec 20, 2010

Pork was quite bland, mushrooms were too mustardy.

—staceyvv

See full review »

Sep 20, 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 notice and no time to marinate anything. Everyone loved it!

—EMWYZ

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing

Apple Walnut Stuffed Pork Roast

Herbed Pork Roast and Creamy Mushroom Gravy

Bacon Wrapped Stuffed Pork Tenderloin

Slow Cooker Cider Pork Roast

Pork Chops Stuffed with Smoked Gouda and Bacon

Pork Roast with Apples, Beer, and Sauerkraut

Schweinebraten Pork Roast

Spicy Honey Mustard Pork Roast

Brined and Stuffed Pork Loin Roast

Nutrition

Calories
527 kcal
26%

Carbohydrates
6.1 g
2%

Cholesterol
104 mg
35%

Fat
42.4 g
65%

Fiber
2.7 g
11%

Protein
30.7 g
61%

Sodium
1368 mg
55%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bacon Mustard Pork Roast with Stuffed Mushroom Caps

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 527
Calories from Fat: 381

% Daily Value *
Total Fat 42.4g 65 %
Saturated Fat 13.3g 67 %
Cholesterol 104mg 35 %
Sodium 1368mg 55 %
Potassium 653mg 18 %
Total Carbohydrates 6.1g 2 %
Dietary Fiber 2.7g 11 %
Protein 30.7g 61 %
Sugars 1.7g
Vitamin A 1 %
Vitamin C 4 %
Calcium 6 %
Iron 20 %
Thiamin 77 %
Niacin 112 %
Vitamin B6 45 %
Magnesium 22 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.