Roasted Pork Loin with White Button Mushroom Sauce
Roasted Pork Loin with White Button Mushroom Sauce
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Roasted Pork Loin with White Button Mushroom Sauce

30 MIN
1 H 25 MIN



White Button Mushroom Sauce



  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  2. In a large plate, combine the spices. Top with the pork and toss to coat in the spice mixture. Season with salt.
  3. In a large ovenproof skillet, brown the meat in the oil. Roast for about 1 hour and 15 minutes or until a thermometer inserted in the centre of the meat reaches 57 °C (135 °F). Set the rack of pork on a serving dish, letting the temperature rise to 63 °C (145 °F) and let rest for about 10 minutes.

White Button Mushroom Sauce

  1. Meanwhile, in a saucepan, melt half the butter. Add the flour and garlic and cook, stirring constantly, until golden brown. Add the beer and bring to a boil, stirring with a whisk. Add the broth and molasses and bring to a boil. Reduce by half or until the sauce thickens, about 15 minutes.
  2. In a skillet, brown the mushrooms in the remaining butter. Season with salt and pepper. Add to the sauce and adjust the seasoning. Keep warm, if necessary.
  3. Slice the meat. Serve and drizzle with the sauce. Serve with roasted carrots and mashed potatoes.


  1. This recipe is a big hit with my family. I had to improvise a bit the last time I made it. Along with the mushrooms, I added a small diced onion and I replaced the molasses with honey. I also discovered it works very well with Alexander Keiths beer. Very delicious!

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