Bacon Mustard Pork Roast with Stuffed Mushroom Caps Recipe - Allrecipes.com
Bacon Mustard Pork Roast with Stuffed Mushroom Caps Recipe
  • READY IN ABOUT hrs

Bacon Mustard Pork Roast with Stuffed Mushroom Caps

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

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 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!

 
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

 
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.

 
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

 
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.

 
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.

 
Dec 20, 2010

Pork was quite bland, mushrooms were too mustardy.

 
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!

 

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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.

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