Mushroom Stuffed Pork Sirloin

Step 1

In a saucepan, heat olive oil over medium heat.

Step 2

Put the mushrooms, garlic, thyme, sea salt and pepper into the pan and fry lightly.

Step 3

When the mushrooms have begun to shrink, pull them off the heat and put into a large bowl.

Step 4

Place 2 slices of bacon into the pan and fry until medium crisp.

Step 5

Remove the bacon, cool slightly and tear into small pieces, placing the pieces in with the mushrooms.

Step 6

Return the mushrooms and bacon to the pan.

Step 7

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).

Step 8

Remove from heat and cool down.

Step 9

Add the bread crumbs to the mushroom mixture, mix and combine.

Step 10

Take the pork sirloin and place on a large cutting board.

Step 11

Cut along the longer edge of one side of the sirloin so it opens like a book (avoid cutting completely through).

Step 12

Pound the sirloin to flatten it (no thinner than 1 cm), season with salt and pepper.

Step 13

Prepare tin foil, brush with some oil to cover where the sirloin will go.

Step 14

Place the flattened sirloin on the oiled foil.

Step 15

Spoon the mixture on to the pork, spreading evenly.

Step 16

Once the whole mushroom mixture has been used, roll the pork into a tube. Secure with metal or wooden toothpicks.

Step 17

Wrap the stuffed sirloin roll in the tin foil, tucking the ends in so that it is completely covered, place on a baking sheet.

Step 18

Cook in the oven for 1hr 30mins at 190C.

Step 19

Remove from oven and let sit for a few minutes, slice and serve.