Smoked Pork Loin with fresh fettucini and Portobella Mushroom Cream Sauce

[BBQ Grail]

I had the urge to cook something a little fancy and more complex than I've been cooking lately. I was in The Whole Paycheck Store on Friday and they had some amazing grass fed pork loins. Grabbed on and some fresh fettucini and this is what I ended up with tonight.

The pork loin was brined over night in water, salt, brown sugar and Todd's Original Dirt. Before going on the smoker I seasoned it with more Dirt.

The mushroom cream sauce was seasoned with Todd's Cajun Dirt for a little kick in the sauce.

Enjoy...

 

[Bigg Higg's BBQ]

Very Nice !! Im drooling on the Keyboard !!! :clap2:

 

[landarc]

Hey fancy boy, that is a good looking plate of pork.

 

[BBQ Bandit]

Nice!

 

[Johnny_Crunch]

that looks delicious!

 

[Chef Jim]

I want some. :becky:

 

[BBQ Grail]

Here's another shot

And I also smoke roasted some Delicato Squash with Todd's Dirt and honey

 

[bigabyte]

Looks mighty good, even for a fancy dish!:thumb:

 

[Ron_L]

That looks fantastic, Larry! Great job!

 

[landarc]

the second shot is a better image to me, shows the pork off better.

 

[barbefunkoramaque]

I stuffed, rolled, tied and smoked 66 of those just before Thanksgiving.... but they were stuffed with Wild Rice, Portabellos, onions garlic and Artichokes and had that Fred Wesley - with macerated Lay Down the Boogie and play that funky Music Till U Die Glaze on it

 

[BBQ Grail]

What's up with that?

 

[barbefunkoramaque]

whats up with what?

 

[BBQ Grail]

the second shot is a better image to me, shows the pork off better.

Let's get the thread about my cook back on track...

Thanks landarc I agree the second one is better. I wanted to get something up and grabbed the first one that looked good. I'll have some more tomorrow.

 

[BobBrisket]

All I know is that I'd hit a plate full! Larry, what's your approach to cooking any kind of pasta? I like flavoring the water as much as possible. What do yo use? I go mostly with a good bit of salt, course black pepper, even red pepper flakes and a bit of EVOO. One time I use a good bit of balsamic in the water. WOW. The pasta took on a darker color, but had some good flavor in it. The fet really ties it all in for me.

Bob

 

[BBQ Grail]

All I know is that I'd hit a plate full! Larry, what's your approach to cooking any kind of pasta? I like flavoring the water as much as possible. What do yo use? I go mostly with a good bit of salt, course black pepper, even red pepper flakes and a bit of EVOO. One time I use a good bit of balsamic in the water. WOW. The pasta took on a darker color, but had some good flavor in it. The fet really ties it all in for me.

Bob

I know very little about cooking pasta outside of the basics. This pasta was a tad bland and I could have used even more salt in the water. I also wish I had drizzled it with a little EVOO after draining.

I suppose I could have used some Todd's Dirt in the water, that might have helped. All and all I thought it came out close to what I had envisioned.

 

[Phesant]

That sure looks great Larry I'd go for a plate or two :roll: :-D

 

[aquablue22]

That looks really good, a really great looking dish. Thanks for sharing.
How about the recipe for the mushroom cream sauce?

 

[deguerre]

Oooooooo. Nice pork. Love the sauce. Try some salt,powdered garlic and parsley with evoo in the water sometime. We really like that.

 

[bluetang]

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