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!