Pork Loin Roulades with Mushrooms in Béchamel Sauce

Juicy pork loin roulades with fragrant mushrooms, wrapped in a delicate béchamel sauce and finished with a golden cheese crust — a hearty dish for family dinners and entertaining. With just a few ingredients, clear technique and dependable results: tender meat and a rich mushroom filling inside, a silky cream sauce outside.

Ingredients

For the meat and filling

• Pork loin — 1.8 lb | 800 g
• Mushrooms — 7 oz | 200 g
• Onion — 1/2 piece
• Garlic — 2 cloves
• Hard cheese — 3.5 oz | 100 g
• Salt, black pepper — to taste

For the béchamel sauce

• Unsalted butter — 1 oz | 30 g
• All-purpose flour — 1.5 tbsp
• Milk — 1 1/4 cups | 300 ml
• Salt, black pepper, nutmeg — to taste

Step-by-step recipe

1. Preheat the oven to 356°F | 180°C. Slice the mushrooms, finely chop the onion and garlic, and grate the cheese.
2. Cut the pork loin into 8 thin pieces across the grain. Cover with plastic wrap and pound well to a thickness of about 1/4 in | 5–7 mm. Season with salt and pepper.
3. Cook the mushrooms in a dry, hot skillet for 3–4 minutes until their moisture evaporates. Add the onion and cook for another 3–4 minutes until softened, then stir in the garlic for 30 seconds. Remove from the heat, season with salt and pepper to taste.
4. Make the béchamel: melt the butter over low heat, add the flour, and whisk for 1–2 minutes. Gradually pour in the milk in three additions, whisking thoroughly each time until smooth. Season with salt, pepper and a pinch of nutmeg, then cook until lightly thickened.
5. Spread 1–2 tbsp of sauce along one edge of each pounded cutlet, top with a little mushroom filling. Roll up tightly and place seam-side down in a baking dish.
6. Spoon the remaining sauce over the roulades and sprinkle with the grated cheese.
7. Bake for 35 minutes at 356°F | 180°C until golden brown. Rest for 5 minutes before serving hot.

Tips and variations

• To help the roulades hold their shape, secure them with toothpicks; remember to remove them before serving.
• The filling can be deepened with a pinch of thyme or some sautéed wild mushrooms.
• If the sauce is too thick, thin it with a little hot milk; if it is too thin, cook it a little longer or add a touch more flour at the start.
• For a lighter version, use reduced-fat milk and a lighter cheese.
• Turkey or chicken breast can be used instead of pork; the baking time may be reduced by 5–7 minutes.

Nutrition per serving

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