Ingredients: 50 grams black trumpets mushrooms, sliced,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.
- 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.
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