Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Salt to taste
- 4-6 large Portobella mushrooms
- Pepper to taste
- 16 oz. whole milk Ricotta cheese
- 4 tablespoons soy sauce
- 4 cloves garlic
- 7 slices maple flavored bacon
- 40 oz. porkloin
- 1 bunch cilantro (fresh)
- =
Directions
1.Mince fresh garlic.
2.Rinse and pinch leaves of cilantro from the stems.
3.Clean and slice Portobella mushrooms to desired thickness.
4.To prepare porkloin, cut the loin so that it will unfold to a flat surface so the pork will be ready to roll.
5.Once the porkloin is lying flat, lay cilantro leaves and garlic across the surface. Spread Ricotta cheese across the canvas of the loin, about one half inch thick. From the edge you will use to start the rolling of the loin, place mushrooms in a single layer.
6.Roll the loin, adding mushrooms while rolling until loin has been completed rolled. Next, salt, pepper and garlic to taste. Brush outside of loin with soy sauce. Wrap loin with maple flavored bacon and bind with cooking string.
7.Bake at 425 degrees for approximately 45 minutes, or until loin temperature reaches 155.
8.While you are baking the porkloin, it is now time to prepare the Vinegar Reduction Sauce. In a saucepan, add 1 cup Balsamic vinegar. Simmer until thickening begins. Gradually add butter to the vinegar until desired taste and thickness.