Roasted Pork Loin with White Button Mushroom Sauce
Roasted Pork Loin with White Button Mushroom Sauce
Ingredients
- 1 1/2 teaspoons (7.5 mL) black peppercorns, crushed
- 1 1/2 teaspoons (7.5 mL) fennel seeds, crushed
- 1 rack pork loin, with 6 bones, about 4 lbs (1.8 kg)
- Salt and pepper
- 1/4 cup (60 ml) butter
- 2 tablespoons (30 ml) unbleached all-purpose flour
- 6 cloves garlic, finely chopped
- 1 bottle 341 ml red ale beer
- 4 cups (1 litre) chicken broth
- 3 tablespoons (45 ml) molasses
- 8 oz (227 g) white button mushrooms, chopped
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- In a large plate, combine the spices. Top with the pork and toss to coat in the spice mixture. Season with salt.
- 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.
Roasted Pork Loin with White Button Mushroom Sauce