BBQ bacon-wrapped prok loin matambre with fried mushrooms
Matambre - the "hunger killer" from Argentina, made Italian way - from pork - and stuffed with bacon-fried mushrooms a-la-Bavarian style.
1. Dice thick bacon slices into 1/4" side cubes
2. Thinly slice onion and garlic, also the mushrooms, if using fresh mushrooms,
3. Render fat from the bacon dice, and fry the onion and garlic till golden brown. Then add mushrooms and spices and continue cooking for about 10 more minutes. Set aside to cool..
4. Preheat your grill to medium, and set it for indirect grillimg. Grill the matambre for about 2 hours, or till a meat termometr shows you 195F.