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Mushroom Stuffed Pork Sirloin

 
One serving costs about $1.7

$1.70 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:53%

Spoonacular Score: 53%

 

Mushroom Stuffed Pork Sirloin might be a good recipe to expand your main course repertoire. This dairy free recipe serves 6 and costs $1.7 per serving. One portion of this dish contains roughly 24g of protein, 10g of fat, and a total of 253 calories. It is brought to you by Foodista. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes about about 45 minutes. If you have trumpets mushrooms, pork sirloin, vinegar, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is solid. If you like this recipe, take a look at these similar recipes: Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy, Savoury Mushroom stuffed Pork Tenderloin, and Mushroom Stuffed Grilled Pork Burgers.

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Beringer Howell Mountain Bancroft Ranch Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 35 dollars per bottle.

Beringer Howell Mountain Bancroft Ranch Merlot

The 2006 Bancroft Ranch Merlot is a rich garnet color, and brims with flavors of ripe black fruits, brown spices and a hint of orange zest. Its refined tannins and depth of flavor make it one of Beringer's most memorable wines from Howell Mountain.Blend: 93% Merlot, 4% Cabernet Sauvignon, and 3% Cabernet Franc

» Get this wine on Wine.com

Ingredients

Servings:
1.76 oz
1.76 oz black mushrooms
black mushrooms
3.53 oz
3.53 oz oyster mushrooms
oyster mushrooms
2 Tbsps
2 Tbsps olive oil
olive oil
3
3  garlic cloves
garlic cloves
some
some dried fresh thyme
dried fresh thyme
some
some sea salt
sea salt
some
some black bell pepper
black bell pepper
2 slice
2 slice bacon
bacon
0.5 cup
0.5 cup beef stock
beef stock
1 tsp
1 tsp white vinegar
white vinegar
1 cup
1 cup bread crumbs
bread crumbs
1.1 lb
1.1 lb pork sirloin tip roast
pork sirloin tip roast
1.76 oz black mushrooms
1.76 oz
black mushrooms
3.53 oz oyster mushrooms
3.53 oz
oyster mushrooms
2 Tbsps olive oil
2 Tbsps
olive oil
3  garlic cloves
3
garlic cloves
some dried fresh thyme
some
dried fresh thyme
some sea salt
some
sea salt
some black bell pepper
some
black bell pepper
2 slice bacon
2 slice
bacon
0.5 cup beef stock
0.5 cup
beef stock
1 tsp white vinegar
1 tsp
white vinegar
1 cup bread crumbs
1 cup
bread crumbs
1.1 lb pork sirloin tip roast
1.1 lb
pork sirloin tip roast

Equipment

cutting board
cutting board
baking sheet
baking sheet
toothpicks
toothpicks
sauce pan
sauce pan
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan
cutting board
cutting board
baking sheet
baking sheet
toothpicks
toothpicks
sauce pan
sauce pan
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan


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. Remove the bacon, cool slightly and tear into small pieces, placing the pieces in with the mushrooms. Return the mushrooms and bacon to the pan. Add the beef stock and vinegar to the mixture and bring to a boil. As soon as it boils, reduce heat and simmer until dry (15mins). 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. Cut along the longer edge of one side of the sirloin so it opens like a book (avoid cutting completely through). 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. Once the whole mushroom mixture has been used, roll the pork into a tube. Secure with metal or wooden toothpicks. Wrap the stuffed sirloin roll in the tin foil, tucking the ends in so that it is completely covered, place on a baking sheet. Cook in the oven for 1hr 30mins at 190C. Remove from oven and let sit for a few minutes, slice and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.70
Ingredient
50 grams black mushrooms
100 grams oyster mushrooms
2 tablespoons olive oil
3 garlic cloves
some dried fresh thyme
some black bell pepper
2 slices bacon
½ cups beef stock
1 teaspoon white vinegar
1 cup bread crumbs
500 grams pork sirloin tip roast
Price
$0.28
$2.00
$0.33
$0.20
$0.05
$0.37
$0.57
$0.39
$0.02
$0.42
$5.54
$10.17

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
253k Calories
23g Protein
10g Total Fat
15g Carbs
16% Health Score
Limit These
Calories
253k
13%

Fat
10g
16%

  Saturated Fat
2g
14%

Carbohydrates
15g
5%

  Sugar
2g
2%

Cholesterol
56mg
19%

Sodium
298mg
13%

Get Enough Of These
Protein
23g
48%

Vitamin B1
0.78mg
52%

Vitamin B3
8mg
45%

Selenium
29µg
42%

Vitamin B6
0.71mg
35%

Vitamin B2
0.5mg
29%

Phosphorus
272mg
27%

Vitamin C
16mg
20%

Potassium
549mg
16%

Zinc
2mg
15%

Vitamin B5
1mg
13%

Manganese
0.24mg
12%

Iron
2mg
11%

Copper
0.19mg
9%

Magnesium
36mg
9%

Vitamin B12
0.54µg
9%

Folate
33µg
8%

Vitamin A
407IU
8%

Vitamin E
0.98mg
7%

Fiber
1g
6%

Vitamin K
4µg
4%

Calcium
44mg
4%

Vitamin D
0.16µg
1%

covered percent of daily need

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