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Old 09-08-2007, 10:45 AM   #1
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ISO of Leftover Pork Loin Recipe

Any one have any ideas on how to transform leftover pork loin into a tasty dinner? I've tried to have the leftovers in the past & it came out dry. I cooked it a few nights ago in a rotisserie w/dijon, rosemary, garlic & EVOO. Really good the first time around, but I always have so much leftover.

I'm open!

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Old 09-08-2007, 11:01 AM   #2
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1 lb. pork roast or tenderloin, cooked
1 (10 oz.) bag European Salad Mix
2 cups cubed fresh pineapple and mangos
1/2 cup chopped, toasted macadamia nuts
1/3 cup prepared raspberry walnut vinaigrette

Cooking Directions
Slice pork into long strips. Place salad greens on 4 dinner plates. Top with pork slices, pineapple, mangos and macadamia nuts. Drizzle with vinaigrette. Makes 4 servings.
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Old 09-08-2007, 12:30 PM   #3
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make a savory pork pie, carrots, onions potatoes, make a gravy from broth, and drippings or gravy left over etc. thyme, parsley... put a single cheddar cheese crust (bisquick or homemade or store bought) on top. bake 350* for 45 to 50 min till bubbly...serve with a salad really good and not dry
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Old 09-08-2007, 02:48 PM   #4
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Cuban sandwiches.

Crusty bread such as a baguette, roast pork, ham, swiss cheese, pickles and a mayo/mustard mix. Toast the assembled sandwich on a paninni press.
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Old 09-08-2007, 02:54 PM   #5
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Slice the pork thin and slowly reheat in gravy, then pour that mixture over bread of your choice (an open-faced sandwich).
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Old 09-08-2007, 03:02 PM   #6
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Hot buttered bun, sliced pork, a little stuffing and some applesauce. Best sammich ever.
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Old 09-08-2007, 04:20 PM   #7
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We often slice it thin and put in a pan with BBQ sauce (Maul's is good for this) and a little water. Let it simmer for a while, then dish up on a bun and serve with slaw on the side.

It's also good mixed in with a boxed rice dish (Rice-a-roni, Old Ben's, what have you). Prepare the rice, then add chopped pork when you add the liquid to the the pan. Also add a can of drained shrooms, baby carrots, chopped red peppers, frozen peas, stir-fry vegetables...whatever sounds good to you.

Or use it to make pork fajitas.
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Old 09-08-2007, 04:39 PM   #8
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Pork Egg Foo Yung and Pork Fried Rice

A couple more ideas Egg Foo Yung

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Old 09-08-2007, 04:56 PM   #9
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Wow! Some great ideas! Especially the sandwiches. Normally I only cook enough pork loin for one sitting. Now, next time, I believe I will crfeate some left overs!!!
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Old 09-08-2007, 05:24 PM   #10
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I usually cube mine up and simmer in can of chop suey vegetables, then thicken with a flour or cornstarch slurry and serve over rice, w/a sprinkle of canned rice noodles and soy . One of my fav's since childhood.
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Old 09-08-2007, 06:17 PM   #11
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Quote:
Originally Posted by Barb L View Post
I usually cube mine up and simmer in can of chop suey vegetables, till fork tender,then thicken with a flour or cornstarch slurry and serve over rice, w/a sprinkle of canned rice noodles and soy . One of my fav's since childhood.
I was gonna say that! My mom used to do the same thing - make a large pork roast one night and pork chop suey the next. I loved it.
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Old 09-08-2007, 07:04 PM   #12
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One of my favorite ways to use left over pork is to make quesadillas.

Onion, chopped in food processor
Pork, roughly ground in food processor
Grated cheese - I use co-jack
Hot sauce - I actually use the taco bell packets

Mix in a bowl.

There's no specific recipe because I usually don't have the same amount left over each time. I just go for what looks and tastes right to me - a cheesey meaty mixture seasoned with onion and hot sauce.

Pan spray a baking sheet, spread out some smaller sized flour tortillas and scoop about a 1/3 of a cup of the meat/cheese mixture. Spread out with fork into a thin layer. (You don't want it to be too full or else they'll fall apart when you go to eat them.) Sprinkle with a little bit more grated cheese and top with another tortilla. Lightly spray the top tortillas with span spray. Bake 350, 8-10 minutes. Finish under the broiler to toast lightly if you'd like them a bit crisper. Using a pizza cutter, cut each round into 6 triangles.

They are good dipped in sour cream, guacamole and salsa.
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Old 09-08-2007, 08:31 PM   #13
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Another vote for either hot pork sandwiches (gravy etc) or the cuban sandwiches. Mmmmmmmmmmm!
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Old 09-08-2007, 09:19 PM   #14
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the joy of a roast is leftovers to create quick or fancy meals with. But every one can be different. Even for only two people I make a full 7lb roast chic or 3 lb meatloaf. It becomes a very economical kitchen resourse.

A simple stew to put over rice or noodles includes cooked meat from some roast (beef lamb or pork, but even chicken works) mushrooms carrots and peas, a can of cream of mushroom soup, and a can of beer. you'll never know this is a canned soup recipe thanks to the beer!
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Old 09-09-2007, 07:17 AM   #15
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I like sweet and sour pork over rice.


Mix together:
2 Tbsp soy sauce
3/4 cup vinegar
3/4 cup pineapple juice, drained from chunks
3/4 cup sugar
3 tbsp corn starch
Cook until thickened. Add:
2 bell peppers thinly sliced. Cook untill tender.
Add pineapple chunks and pork.
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Old 09-09-2007, 07:32 AM   #16
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make a Curry with it, or shred it and add it to beansprouts garlic and ginger with a dash of soy sauce, and roll it in Filo pastry to make spring rolls.
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Old 09-09-2007, 05:16 PM   #17
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YUM-O!!! I'm trying every last one of 'em! Thanks for the tips gang!!
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Old 09-14-2007, 10:57 PM   #18
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Only one I haven't seen, that's cubing it up and adding the pork to home-made baked beans. Of course, I'd prefer to stirfry with fried rice, water chestnuts, bamboo shoots, onion, carrot, and bok choy, with a splash of soy sauce added. But baked beans are great, especially when the weather turns a bit cold. Oh, one more thing, the pok can be chopped and used in egg or spring rolls.

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Old 09-15-2007, 05:26 AM   #19
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good, no one mentioned tomatoes yet.

simmer slices in an herby tomato sauce, then top with breadcrumbs and cheese for a parm style dinner.

or make a gratinata. sweat minced shallots and garlic in evoo and butter, add white wine and a little stock, add slices of pork to reheat as the liquid reduces a little. place a sage leaf or two on each slice, then top with a slice of breaded/fried zucchini or eggplant, and carefully grate some locatelli or grana padano on each, being careful not to get too much in the sauce.
cover and simmer just a minute or two more. plate the pork, reduce liquid to desired thickness for a sauce.
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Old 09-15-2007, 08:22 AM   #20
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It all looks so good, I am going to make a huge pork roast sometime soon. I have made what a local restaurant up North used to call Pork Barbecue. It's simply left over pork roast, cubed, and heated in gravy with a little tobasco sauce. Served on a bun with diced dill pickles on top, fries on the side and more tobasco for those who like a little more heat. It was good. Haven't thought of it in years.
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