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leftover Pork?

18 years ago

My dear Chef has asked me to help find something wonderful to do the remains of a pork tender loin roast we had for dinner tonight. We had it with roasted potatos and peach chutney. It was very very good..nice and moist and good looking. Can you help us?

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Comments (7)

Terri_PacNW
18 years ago
I have a few favorite's for leftover pork.
Enchiladas, BBQ sandwiches, diced in soup or chili.
lindac
18 years ago
Stir fry...sweet and sour pork....and if it's nice and lean I love it sliced thin in a sandwich with lettuce nustard and a couple of slices of dill pickle.
And I also like it "diner style" heated and served on an open face sandwich with gravy over all.
Linda C
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This is simple and delicious! Chinese Pork and Rice 2 TB butter 2/3 c. uncooked long grain rice 1 t. salt 1 large onion, sliced into thin strips 1 green pepper, sliced into thin strips 2 ribs celery, chopped into thin slices 1 cup or more cooked leftover pork chopped small 1 1/2 cups boiling water 1 bouillon cube 2 t. soy sauce or more to your taste Melt butter in a heavy skillet. Add uncooked rice, salt and cook stirring until rice is golden. Add onions to rice and cook several minutes. Pour in boiling water and add cube. Cover tightly and cook 20 minutes until rice is tender. Add green pepper, celery, and pork to skillet. Cover and place on warm spot on stove for 10 minutes or until vegetables are tender but still a little crisp. Just before serving, stir in soy sauce. Serves 4. You could use beef broth instead of the water and bouillon cube. Just be sure to heat the broth before adding.
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karenforroses
18 years ago
Also nice diced in fried rice, or cubed in a sage bread dressing casserole.
shaun
18 years ago
My vote is for pork fried rice.
ritaotay
18 years ago
Got gravy?. Add the cut up pork to the gravy, heat and server over noodles...

Rita
changeling
18 years ago
RE: leftover Pork?

* Posted by ritaotay (My Page) on
Mon, Feb 18, 08 at 12:27

Got gravy?. Add the cut up pork to the gravy, heat and server over noodles...

Rita
__________________________________________________________
WOW, something I know how to do, Rita's right! This is very good and you can't get quicker unless you eat an apple!

I use a jar of Heinz pork gravy and Pennsylvania Dutch brand noodles, I like these better than those light & fluffy brand noodles.

Cut the gravy by one third with water or chicken stock, if you don't it becomes to thick and overpowering.
Cut up the pork into pieces about 1/2 x 1/2 inch (it'll shrink).
Don't salt or pepper, make this an individual thing.

Put the thinned gravy and pork in a correct size sauce pan and slow simmer for about 35 minutes. Near the end use corn starch to thicken to what you like, spread over cooked noodles, S&P to taste.
This also works really well with leftover roast beef/beef gravy.
TACHE
Original Author
18 years ago
These are terrific ideas. Thank you. Every thng we thought of sounded boring. But these sound like fun.

Linda, shouldn't we have a nice little ball of mashed potatoes with a crator on top for the gravy to complete our diner plate? That really does sound so good.

Yes gravy is always an instant away and that means that a meal is always a instant away.

Teri, do you have a great bbq sauce recipe? We're tired of mine.

DC thanks you and I thank you..........Tache

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