What to do with boring pork loin leftovers? - Page 2

markdtn · 03-04-2013, 06:26 AM

Make brunswick stew. I Googled the "Smokey Bones" recipe and it turned out well. Use loin meat instead of PP.

Garyclaw · 03-04-2013, 06:47 AM

I like these three: open face, Cubans and Pork rice.

This thread is making hungry!!

MJ_Tenn · 03-04-2013, 08:53 AM

My favorite is a pork/broccoli/ ginger stir fry....mmmm good!

Redhot · 03-04-2013, 09:03 AM

Slice thin, heat slightly and toss them on top of a big salad with lots of fresh veggies. We do that a lot with all kinds of leftovers including pork loin.

J-Rod · 03-04-2013, 09:29 AM

Chili! Or like someone else said pork tack-os or enchiladas.

fingerlickin' · 03-04-2013, 11:30 AM

Make pizza.

jacksedona · 03-04-2013, 11:32 AM

you can make pork pad thai with noodles pad thai sauce and coconut milk
check out
http://thebarbecuemaster.net

cowgirl · 03-04-2013, 02:14 PM

Great ideas, they all make me hungry!

one more option... rellenos.

http://www.bbq-brethren.com/forum/sh...ad.php?t=91576

or a pie..

or tamales...

Greg, I know you well enough to know that what ever you come up with is gonna be killer. Love your creativity!

gtr · 03-05-2013, 11:18 PM

Thanks for the awesome ideas y'all! I'm bookmarking this for future reference.

It ended up that as I cut closer to the center, the loin was actually pretty dang good. I cooked at a higher heat than normal 'cause I had other stuff happening and a couple cookers going and the loin was what I was paying the least attention to. I pulled it at 141, tented it, and then stuck it in an oven that was at the lowest setting that I turned off right before putting the loin and a garlic/lemon chix in there. I think the loin did coast a little up higher than I would have liked, esp. at the ends. It was still a little pink as I got closer to the center. I did a marinade/brine type thingee (can't remember what it was though

). The flavor was great and the moistness tonight was actually pretty good - not fantastic, but I felt much better about it. I used BPS Money Championship and Happy Ending rubs and that stuff is great!

Anyway, I had to pull dinner together kinda quickly tonight so I just diced the stuff and made quesadillas, along with some chopped green onion, avocado with Spike, and a little bit of a Carribean sauce. It was farking tasty!

I also made a batch of black beans and threw some of the loin in there along with some tasso I made this weekend (also made some andouille

). I put zero seasoning of any kind in the beans except for a bay leaf and, between the tasso and the flavor of the loin, the beans taste really great - so all's well that ends well!

The quesadilla pic was a study in bad photography so I'll spare y'all that one.

I'll be taking some slices for lunch tomorrow. I think in the future I'll be cutting from the middle out and use the ends for beans and whatnot. It may be a moot point as I usually do a reverse sear starting at a lower temp like 250 in order to get uniform doneness throughout. I will probably always rest at room temp like Ropo pointed out earlier.

Anyway - lots of great ideas from all y'all and I really appreciate it and this is one of those type of things that makes me love this place.

cowgirl · 03-05-2013, 11:26 PM

Mmmm..I knew you would come up with something outstanding. You didn't let me down.

Awesome Greg!!

Hoss · 03-05-2013, 11:56 PM

Nice save! One of my faves for loins that get away is sliced loin Q sammiches,just like pulled Q but sliced with mayo and sauce/slaw,if you like it.Even better on a biscuit in the mornin.

buccaneer · 03-06-2013, 12:13 AM

Stir fried veges and noodles, add last so they warm but don't dry out.
Otherwise, heated in a sauce or gravy as mentioned before.

buccaneer · 03-06-2013, 12:14 AM

oh bugger, you've already cooked sometin'...

westy · 03-06-2013, 12:28 AM

Quote:

Originally Posted by landarc

I like to use thin slices in ramen too

Im with landarc , a lot of times I will throw the pork in with any veggies I got layin around and an egg maybe. Good stuff.

03-04-2013, 06:47 AM	#17
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	I like these three: open face, Cubans and Pork rice. This thread is making hungry!! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

03-04-2013, 08:53 AM	#18
MJ_Tenn Got Wood. Join Date: 12-10-12 Location: Mt. Juliet, Tennessee Downloads: 0 Uploads: 0	My favorite is a pork/broccoli/ ginger stir fry....mmmm good! __________________ 22.5" Weber Kettle Platinum, Lang 48 Smoker

03-04-2013, 09:03 AM	#19
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN Downloads: 0 Uploads: 0	Slice thin, heat slightly and toss them on top of a big salad with lots of fresh veggies. We do that a lot with all kinds of leftovers including pork loin. __________________ Michele >^..^< 22" OTS "Dirty Girl" Weber Performer/Cajun Bandit "Cajun Queen" GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73 I WON A BBQ TD WITH NOOO MEAT BABY! Avatar by NorthwestBBQ Throwdowns! WWGALD

03-04-2013, 09:29 AM	#20
J-Rod is one Smokin' Farker Join Date: 08-15-12 Location: Detroit Downloads: 0 Uploads: 0	Chili! Or like someone else said pork tack-os or enchiladas. __________________ "Hey careful man there's a beverage here!!!"

03-04-2013, 11:30 AM	#21
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Make pizza. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

03-04-2013, 06:26 AM	#16
markdtn Take a breath! Join Date: 06-03-10 Location: Chattanooga, TN Downloads: 0 Uploads: 0	Make brunswick stew. I Googled the "Smokey Bones" recipe and it turned out well. Use loin meat instead of PP.

03-04-2013, 11:32 AM	#22
jacksedona Take a breath! Join Date: 03-11-12 Location: phoenix,arizona Downloads: 0 Uploads: 0	you can make pork pad thai with noodles pad thai sauce and coconut milk check out http://thebarbecuemaster.net __________________ alan weber smoker,one touch,go anywhere,masterbuilt

03-04-2013, 02:14 PM	#23
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Great ideas, they all make me hungry! one more option... rellenos. http://www.bbq-brethren.com/forum/sh...ad.php?t=91576 or a pie.. or tamales... Greg, I know you well enough to know that what ever you come up with is gonna be killer. Love your creativity! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

03-05-2013, 11:18 PM	#24
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Thanks for the awesome ideas y'all! I'm bookmarking this for future reference. It ended up that as I cut closer to the center, the loin was actually pretty dang good. I cooked at a higher heat than normal 'cause I had other stuff happening and a couple cookers going and the loin was what I was paying the least attention to. I pulled it at 141, tented it, and then stuck it in an oven that was at the lowest setting that I turned off right before putting the loin and a garlic/lemon chix in there. I think the loin did coast a little up higher than I would have liked, esp. at the ends. It was still a little pink as I got closer to the center. I did a marinade/brine type thingee (can't remember what it was though ). The flavor was great and the moistness tonight was actually pretty good - not fantastic, but I felt much better about it. I used BPS Money Championship and Happy Ending rubs and that stuff is great! Anyway, I had to pull dinner together kinda quickly tonight so I just diced the stuff and made quesadillas, along with some chopped green onion, avocado with Spike, and a little bit of a Carribean sauce. It was farking tasty! I also made a batch of black beans and threw some of the loin in there along with some tasso I made this weekend (also made some andouille ). I put zero seasoning of any kind in the beans except for a bay leaf and, between the tasso and the flavor of the loin, the beans taste really great - so all's well that ends well! The quesadilla pic was a study in bad photography so I'll spare y'all that one. I'll be taking some slices for lunch tomorrow. I think in the future I'll be cutting from the middle out and use the ends for beans and whatnot. It may be a moot point as I usually do a reverse sear starting at a lower temp like 250 in order to get uniform doneness throughout. I will probably always rest at room temp like Ropo pointed out earlier. Anyway - lots of great ideas from all y'all and I really appreciate it and this is one of those type of things that makes me love this place. __________________ 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?

03-05-2013, 11:26 PM	#25
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Mmmm..I knew you would come up with something outstanding. You didn't let me down. Awesome Greg!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

03-05-2013, 11:56 PM	#26
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	Nice save! One of my faves for loins that get away is sliced loin Q sammiches,just like pulled Q but sliced with mayo and sauce/slaw,if you like it.Even better on a biscuit in the mornin.

03-06-2013, 12:13 AM	#27
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Stir fried veges and noodles, add last so they warm but don't dry out. Otherwise, heated in a sauce or gravy as mentioned before. __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

03-06-2013, 12:14 AM	#28
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	oh bugger, you've already cooked sometin'... __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"