Smoked Pork Loin with fresh fettucini and Portobella Mushroom Cream Sauce

[BBQ Grail]

That looks like one heck of a meal! Grass fed pork? Please elaborate.

Grass-fed or pasture raised pork tastes so unlike "store bought" pork. It juicier and has a sweeter flavor. Typically the pigs are put in a pasture and allowed to graze on grasses. Their diet is supplemented with whole grains, vitamims and often times fruits and vegetables. And you pay a premium for this, but in the case of this meal it was worth it.

 

[BBQ Grail]

How about the recipe for the mushroom cream sauce?

Recipe posted tonight...

 

[Phubar]

That combo rocks for sure!

 

[pomah25]

Looks great! The pork looks awesome in the second shot (the pieces that are not covered by the sauce )

 

[Groundhog66]

That looks amazing Larry, love the mushrooms cream sauce.

 

[SmokinAussie]

Very nice Larry... Just thought one thing was funny... about trying something "more complex" that you usually do.

Everything you do looks complex to me!:twitch::hail:

Cheers!

Bill

 

[bigabyte]

This is fancier than Pork Mousse filled Habaneros with Irish Cheddar, but just a little bit. It's the squash that pushed it over the edge.

 

[chambersuac]

Beautiful plate. At what temp did you pull the pork off the smoker?

 

[BBQ Grail]

Everything you do looks complex to me!:twitch::hail:

Cheers!

Bill

After the Pork Mousse Habaneros my wife asked if complex was code for edible...

 

[boatnut]

Larry,
man that looks delish!!!! can't wait to try the mushroom sauce recipe, thanks!!

 

[landarc]

I like to use a lot of salt when making pasta, also, I do not boil it, I simmer it. I also like to use a lot of salty water to simmer pasta. I use about 1/8 cup of salt to at least 6 quarts of water for a pound of pasta. I use no oil while simmering or after removing from pan. I like to dress pasta with a little of the sauce I am going to use in a medium hot saucier, along with a few splashes of pasta boiling water. This dresses the pasta with the sauce it will be served with, adds a smoothness to the overall dish and creates a moist surface. Cooking the water and sauce in makes for a tastier and more nicely textured surface.

 

[BBQ Grail]

Here is the link to the recipe for the brine and portabello mushroom cream sauce.

RECIPE

 

[Desert Dweller]

Larry, that looks terrible. :dramaThe nurse told me it could make you sick.) Ship it to me and I will dispose of it accordingly...:laugh: