Instructions

1. 1

   In a saucepan, heat olive oil over medium heat.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Return the mushrooms and bacon to the pan.

7. 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).

8. 8

   Remove from heat and cool down.

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

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

14. 14

    Place the flattened sirloin on the oiled foil.

15. 15

    Spoon the mixture on to the pork, spreading evenly.

16. 16

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

17. 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.

18. 18

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

19. 19

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