Recipe: YESS Holiday Pork Loin in Mushroom Bechamel Sauce
We are getting in the holiday spirit with our friends at Edmonton’s Youth Empowerment Support Services (YESS)!
We spent some time with Tiffany Sorensen, YESS‘ red seal chef and acting kitchen supervisor this week to bring you one of her favourite holiday recipes featuring our very own Alberta Pork.
YESS offers support to youth who don’t fit into other Edmonton services. By offering age-appropriate programs, housing, and opportunities for education, YESS serves youth who fall into a gap age not otherwise visible. The team work tirelessly to give Edmonton’s vulnerable youth the best opportunity, and that often includes a healthy meal.
Tiffany and her team do not have a budget for the meals that they provide youth at YESS, so they rely solely on donations from the community to sustain their cupboards and kitchen. We all know the struggle of creating a meal with what’s leftover in the fridge, but this challenge is taken to a whole new level for these chefs who’s creativity knows no bounds.
Although we’ve made a few trips with Alberta Pork to drop off product for YESS, this time we had the pleasure to get the inside look at their kitchen, and feature a dish that Tiffany created with some Alberta pork loins.
YESS! Holiday Pork Loin in Mushroom Bechamel Sauce
Serves 4, (we had to alter a bit as the YESS recipe involves 2 full pork loins and feeds about 25-30!!)
- 1, 1 pound Pork Loin
- 3/4 tsp salt
- 1/2 teaspoon fresh ground pepper
- 3 Tbsp Parsley
- 3 Tbsp Thyme
- 4 Garlic Cloves sliced thinly
- 1/2 Lemons (sliced)
- 1 8 ounce package of mushrooms, sliced
- 2 Tbsp Butter
Mushroom Bechamel Sauce:
- 2 tsp salt
- 5 Tbsp butter
- 4 Tbsp flour
- 1/2 tsp nutmeg
- 4 cups milk
Prepare your pork loin by patting it dry, and seasoning it with salt and pepper to taste. Place the loins on a bed of herbs (we chose parley and thyme). Make small cuts into the meat and insert your slivers of garlic. Sprinkle the loin with any leftover spices, salt and pepper, garlic and lemon slices.
Place in the oven at 350 degrees for approximately 1 hour (we recommend checking the temperature of your pork at 45 mins so it doesn’t dry out), let your loin rest. Use a meat thermometer to check the temperature of your loin and refer to our cooking tips for more information on cooking pork.
While your pork loin is in the oven you’re going to make your bechamel sauce. Saute your quartered mushrooms in butter and season with salt and pepper. Remove the mushrooms from the pan, and add more butter into your pan to make a roux with flour. Stir your butter and flour together on medium heat until the mixture turns a light, golden sandy colour (about 6-7 mins). Be careful not to burn the flour. Once your roux is done slowly whisk in milk or heavy cream. Cook until thick and smooth and season with salt, pepper, herbs and nutmeg. Once your sauce is done (taste to test) add your mushrooms back in and stir it all together.
After your loin has rested cut it into slices and top with the mushroom bechamel sauce. Garnish and serve to your hungry guests!
Prep time: 20-30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins