Bacon Mustard Pork Roast with Stuffed Mushroom Caps

This Bacon Mustard Pork Roast with Stuffed Mushroom Caps recipe is a mouthwatering dish that combines the rich flavors of bacon, mustard, pork roast, and stuffed mushroom caps. The roast is marinated in a tangy bacon-mustard mixture, then slow-cooked to perfection. The stuffed mushroom caps are filled with a savory mixture of breadcrumbs, herbs, and cheese, adding a delightful texture to the dish. This recipe is perfect for a cozy family dinner or a special occasion. Serve it with roasted potatoes and a side salad for a complete and satisfying meal.

Ingredients

• 1 (4-pound) boneless pork roast
• 6 slices of bacon
• 2 tablespoons Dijon mustard
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder
• 2 cups sliced mushrooms
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Directions

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix together the Dijon mustard, dried thyme, and garlic powder.
3. Place the pork roast in a roasting pan and rub the mustard mixture all over the pork.
4. Wrap the bacon slices around the pork roast, securing them with toothpicks as needed.
5. Cover the roasting pan with aluminum foil and bake for 1 hour.
6. While the pork is baking, prepare the stuffed mushroom caps. Remove the stems from the mushrooms and chop them finely.
7. In a skillet, cook the chopped mushroom stems until they release their moisture and become tender. Remove from heat.
8. In a separate bowl, mix together the cooked mushroom stems, breadcrumbs, Parmesan cheese, chopped parsley, salt, and black pepper.
9. Remove the roasting pan from the oven and carefully remove the bacon slices from the pork roast.
10. Spoon the breadcrumb mixture into the mushroom caps and place them on top of the pork roast.
11. Return the uncovered roasting pan to the oven and bake for an additional 1 hour, or until the pork is tender and the mushroom caps are golden brown.
12. Remove from the oven and let the pork rest for a few minutes before slicing.
13. Serve the sliced pork roast with the stuffed mushroom caps on the side. Enjoy!

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