Stuffed Acorn Squash
The recipe Stuffed Acorn Squash can be made in around 1 hour and 15 minutes. This recipe serves
Mushroom Stuffed Pork Sirloin
Details
- Serving Size: 6
- Dairy-Free: True
- Weight Watchers: 6 Points
Cuisine
- lunch
- main course
- main dish
- dinner
Ingredients
- 50 grams black trumpets mushrooms, sliced
- 100 grams oyster mushrooms, sliced
- 2 tablespoons olive oil
- 3 garlic cloves, sliced
- Fresh or dried thyme
- Sea salt
- Black pepper
- 2 slices of bacon
- 1/2 cup beef stock
- 1 teaspoon white vinegar
- cup homemade bread crumbs
- 1 Pork Sirloin (500 g)
Instructions
In a saucepan, heat olive oil over medium heat.
Put the mushrooms, garlic, thyme, sea salt and pepper into the pan and fry lightly.
When the mushrooms have begun to shrink, pull them off the heat and put into a large bowl.
Place 2 slices of bacon into the pan and fry until medium crisp.
Return the mushrooms and bacon to the pan.
Remove from heat and cool down.
Add the bread crumbs to the mushroom mixture, mix and combine.
Take the pork sirloin and place on a large cutting board.
Pound the sirloin to flatten it (no thinner than 1 cm), season with salt and pepper.
Prepare tin foil, brush with some oil to cover where the sirloin will go.
Place the flattened sirloin on the oiled foil.
Spoon the mixture on to the pork, spreading evenly.
Cook in the oven for 1hr 30mins at 190C.
Remove from oven and let sit for a few minutes, slice and serve.
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