-   Q-talk (
-   -   What to do with boring pork loin leftovers? (

gtr 03-03-2013 10:25 PM

What to do with boring pork loin leftovers?
I cooked a pork loin today which tastes good but is a little dry - I'll leave out the cook details in this instance so as to stay focused on what to do with the leftovers rather than discuss pork loin cooking methods. I got plenty left we'll be eating this week so I'm looking for ideas on what to do with it when reheating.

So - what do y'all do with pork loin leftovers that need a little help?


MS2SB 03-03-2013 10:26 PM

RE: What to do with boring pork loin leftovers?
Make up some gravy and make an open face sammich.

Sent from my RM-820_nam_att_100 using Board Express

beercuer 03-03-2013 10:34 PM

Sorry for your disapointment, gtr. Besides the sammy possibility, you could also still make superb stir fries, chow mein, other Asian recipes.

flyingbassman5 03-03-2013 10:34 PM


Originally Posted by MS2SB (Post 2392554)
Make up some gravy and make an open face sammich.

Sent from my RM-820_nam_att_100 using Board Express

I do the same for just about any pork loin that gets away from me and goes dry. Gravy is a tasty quick fix.

The sammich idea is a good one. I'll cast my vote for that.

Bludawg 03-03-2013 10:56 PM

Enchiladas, Green chili stew, Burnt ends,Cuban samiches,Hash

Mdboatbum 03-03-2013 11:21 PM

Cubans! Did that last week with pork loin leftovers.

landarc 03-03-2013 11:24 PM

You can certainly do hot open face sandwiches and a nice stew or Chile verde. You could make it into a meatloaf, if you have a good grinder.

El Ropo 03-03-2013 11:25 PM

Deli sliced thin, cold sammies. Best way IMO.

Just a FYI, if it was dry, you overcooked it. I never had a dry loin when I remove from cooker at 140, and lightly tent in foil for 30 minutes. Don't want to wrap in foil because it will continue to cook into the 150s while wrapped.

Thin sliced and put in an omelet would be another option.

MS2SB 03-03-2013 11:26 PM

RE: What to do with boring pork loin leftovers?
You could also dice and toss it into some fried rice.

Sent from my RM-820_nam_att_100 using Board Express

Pyle's BBQ 03-03-2013 11:27 PM

Sliced pork loin with a pepper slaw and Swiss, grilled on panini press.

AussieTitch 03-03-2013 11:32 PM

Dice like minced beef.
Add to fried, diced onion,diced Bell peppers,diced bacon.
refry in Hoi Sin and soy sauce to taste.
Eat with fried rice of choice.

93vpmod 03-03-2013 11:55 PM

Pork tacos...

landarc 03-04-2013 12:12 AM

I like to use thin slices in ramen too

yakdung 03-04-2013 01:57 AM

Pulse in a food processor and make a salad spread with it.

Skidder 03-04-2013 04:54 AM

Make a variation of this. One of my favorites. Next time brine your loin for a few hours and cook till 147-150 internal and let it rest. Will be moist every time. FDA lowered the final finish temp of pork I believe to 145 but I go a bit higher because my wife still won't touch even slightly pink pork. Here ya go. Delish.

All times are GMT -5. The time now is 11:09 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.