Pork Loin with Portabello Mushroom Cream Sauce

Recipe: Pork Loin with Portabello Mushroom Cream Sauce
Dirty Brined Pork Loin
  • 5 cups of bottled/filtered water
  • 4 tablespoons Morton's Kosher Salt
  • 4 tablespoons Dark Brown Sugar
  • 2 tablespoons Todd's Original Dirt
Dirty Portabello Mushroom Cream Sauce
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 pound Portabello mushroom caps, cleaned and gills removed and chopped into large chunks
  • 1 tablespoon Todd's Cajun Dirt
  • 1 large shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • Salt & Pepper
  • 1 cup chicken stock
  • 3 cups heavy cream (or milk thickened with flour)
Dirty Brined Pork Loin
  1. Bring half the water to a boil in a medium saucepan. Reduce heat and add salt and brown sugar. Stir until dissolved. Add remaining water (the colder the better) and the Todd's Dirt. Let cool completely.
  2. Place 3 pound pork loin in a bowl or zip lock bag and add brine. Cover or seal and place in refrigerator for 24 hours. Make sure entire pork loin is covered with brine.
  3. After 24 hours remove from brine and rinse well. Rinse more than you think you need to. Once well rinsed dry completely.
  4. Season with additional Todd's Original Dirt and smoke at 275 to 300 degrees until it reaches 145 degrees internal. Do not overcook. Remove from smoker and double wrap in foil. Wrap in a large towel and allow to rest for 30 minutes. Carve and serve.
Dirty Portabello Mushroom Cream Sauce
  1. Heat olive oil in a large, heavy bottomed pan. Add butter and melt. Saute mushrooms in olive oil/butter until just starting to sweat. About 10 minutes. Stir in Todd's Cajun Dirt, garlic and shallots. Cook until the garlic and shallots are tender. Stir in chicken stock and cream. Heat until mixture starts to bubble. Reduce heat and simmer until thickened.
  2. Serve with pasta and slices of pork loin.

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