Another leftover question... Pork Roast

16 years ago

I made a huge Pork Loin Roast for Mothers Day on Sunday. I still have quite a bit of it in the fridge and need to do something with it TODAY! I have it sliced (thick) and it is in gravy.

I'm just wondering if anyone has ever frozen cooked pork? If I do this, I will certainly scrape the gravy off. I always have leftover cooked chicken in my freezer, but I don't cook enough pork to have leftovers.....

Hmmm... might just cube it up and freeze it along with my leftover rice (with a bit of gravy in the rice).....

What about some good hearty soup recipes that use pork roast? I always keep some chicken veggie soup in individual containers in the fridge to take for my lunch. What about something similar with pork?

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Comments (6)

lindac
16 years ago
Freeze some with the gravy and some day heat it up for hot pork sandwiches...like hot turkey and gravy but pork...
Or you could scrape the gravy off another portion and make BBQ sandwiches out of that....Also leftover pork makes good fried rice....or stir fried with veggies and rice...
Lots of ideas..
Linda C
lsr2002
16 years ago
Your pork will freeze well in the gravy, or separately, but I would not freeze the rice with it because it can get mushy. The rice will freeze fine by itself, although you may need to add a very small amount of water to it when you reheat it.

We just had thick slices of a rack of pork that I roasted a few weeks ago and froze the leftover meat and gravy. It made a lovely dinner tonight along with some sautÃ©ed chard and applesauce.

I'd like Linda's BBQ or fried rice conversions too.

Lee
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That raspberry chipotle sounds awesome, Trixie! I am adding it to my list of things to look for/try! Here ia just another idea that we enjoy. Garlic Roast Pork Tenderloin 2-1/2 to 3-1/3 lb pork tenderloin 4 cloves garlic, peeld and cut into slivers A few sprigs rosemary Kosher salt to taste Fresh ground black pepper to taste 1/2 c white wine for deglazing Preheat oven to 500F. With the point of a sharp paring knife, make 1/2 inch slits toward the center all around the roast. Insert garlic slivers into the slits along with a sprig of rosemary. Rub roast with salt & pepper. Place in roasting pan and roast for 45-50 minutes or until internal temp reaches 140F. Removee roast to a plate, let rest while preparing the sauce. Place roasting pan on top of stove over high heat. Add wine and let come to a boil. Scrape pan with woodwen spoon to remove browned bits from bottom. Cook until reduced by half. Serve in a sauceboat along side roast. Linda
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dirtgirl07
16 years ago
I always freeze pork chops the day I make them because pork tends to develop a funny flavor, even the next day, that I associate with going bad. But I'll definitely do a bunch to freeze for lunches during the week. And I freeze mine with the gravey.

Beth
Rusty
16 years ago
Definitely keep it covered with gravy for freezing.
It gets 'yucky' if frozen dry.

Mmm-m-m-m-mm. Hot roast pork sandwiches with mashed potatoes, all smothered in gravy.
A very nostalgic dish for me.

Rusty
annie1992
16 years ago
I agree, I freeze pork regularly, everything from BBQ covered ribs to smoked pork butt, and it's all fine. If you want to use it with the gravy, I'd freeze it in the gravy to keep it moist.

Soup with pork? although smoked pork is traditional with bean soup, I like it with just leftover pork too and I like pork and sweet potato soup, although I've never made it with leftover pork.

Annie
tmd15
16 years ago
One of the restaurants that I worked in used to make a Swiss Potatoe Soup. We used to refer to it as Gravy soup because that was almost the consistancy of it. It was basically a slightly thin gravy with chunks of potatoes and sliced mushrooms and was then topped with shredded Swiss cheese. I don't have the recipe, but I'd bet that you could concoct something similar using your leftover pork and gravy and adding some chicken broth, potatoes and mushrooms.

Another leftover question... Pork Roast

Comments (6)

lindac

lsr2002

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dirtgirl07

Rusty

annie1992

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