What to do with boring pork loin leftovers?

gtr · 03-03-2013, 10:25 PM

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?

Thanks!

MS2SB · 03-03-2013, 10:26 PM

Make up some gravy and make an open face sammich.

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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

Quote:

Originally Posted by MS2SB

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

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.
http://www.simplyrecipes.com/recipes..._poblano_stew/

03-03-2013, 10:25 PM	#1
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	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? Thanks! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

03-03-2013, 10:26 PM	#2
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	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 __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Noobian Warlord

03-03-2013, 10:34 PM	#3
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA Downloads: 0 Uploads: 0	Sorry for your disapointment, gtr. Besides the sammy possibility, you could also still make superb stir fries, chow mein, other Asian recipes. __________________ Got beer???

03-03-2013, 10:56 PM	#5
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Enchiladas, Green chili stew, Burnt ends,Cuban samiches,Hash __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

03-03-2013, 11:24 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-03-2013, 11:21 PM	#6
Mdboatbum Full Fledged Farker Join Date: 02-07-12 Location: Washington, DC Downloads: 0 Uploads: 0	Cubans! Did that last week with pork loin leftovers.

03-03-2013, 11:25 PM	#8
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	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. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)
	1 members found this post helpful.

03-03-2013, 11:26 PM	#9
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	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 __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Noobian Warlord

03-03-2013, 11:27 PM	#10
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Sliced pork loin with a pepper slaw and Swiss, grilled on panini press. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

03-03-2013, 11:32 PM	#11
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	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. __________________ I drank a bottle of Fosters and survived I flashed my nuts and won a Throwdown Cheers. Titch

03-03-2013, 11:55 PM	#12
93vpmod Full Fledged Farker Join Date: 02-02-13 Location: Springfield, IL Downloads: 0 Uploads: 0	Pork tacos...

03-04-2013, 12:12 AM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I like to use thin slices in ramen too __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-04-2013, 01:57 AM	#14
yakdung is one Smokin' Farker Join Date: 04-12-10 Location: Houston, Texas Downloads: 0 Uploads: 0	Pulse in a food processor and make a salad spread with it.

03-04-2013, 04:54 AM	#15
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	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. http://www.simplyrecipes.com/recipes..._poblano_stew/