Leftover pork loin roast

14 years ago

Hello everyone, I'm enjoying reading about and seeing the photos of your Thanksgiving meals.

I fixed a pork loin roast for Thanksgiving. I cooked it in the crock pot along with sliced apples and shallots. Before cooking, I rubbed the outside with olive oil that I seasoned overnight with minced garlic and Italian seasonings. It was just the 2 of us (Hubby and me) so there is quite a bit left over.

I have a couple of questions about leftovers:

QUESTION #1: What else can I do with the leftovers besides just reheat slices of the roast. I'd like to do something creative but easy, so we don't just have slices of leftover roast for a whole week.

QUESTION #2: I saved the drippings to skim the fat. Does anyone have a recipe for a light sauce or gravy using the drippings? I don't care for heavy creamy sauces... my stomach doesn't like them.

I'd appreciate any suggestions.

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Comments (8)

sheesh
14 years ago
I can't suggest any recipes for leftovers. We'd just enjoy eating it!

Use cornstarch in the drippings for a lighter gravy. Ratios for gravy are on the box. Serve over rice, noodles or mashed potatoes.
maggie2094
14 years ago
I always have pork loin left and my husband loves these two:

Pork "Tidbits" on Garlic Bread

Prepare garlic bread using your normal method. Dip slices of pork loin in Duck Sauce and then spread more on top. Bake on baking sheet at 400 for approx. 15 minutes.

I always just use leftovers for this one - works great:

Sweet and sour pork

Ingredients:

* 1 1/2 pounds boneless pork loin, sliced 1/2-inch thick
* 1 tablespoons vegetable oil
* 1 can (20 ounces) pineapple chunks in juice
* 3/4 cup water
* 1/4 cup vinegar
* 1 tablespoon soy sauce
* 1/4 cup brown sugar
* 1/2 teaspoon salt
* 2 tablespoons cornstarch
* 2 tablespoons water
* 1/2 cup thinly sliced onion
* 1 green pepper, cut in thin strips
* 2 cups hot cooked rice

Preparation:
Directions for sweet and sour pork
Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide. SautÃ© pork strips in hot oil over medium heat until lightly browned; drain. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, onion and green pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables are tender. Serve sweet and sour pork over rice.
Sweet and sour pork recipe serves 4 to 6.
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Like Linda, I like to rub them with some stuff and do them on the grill. YUM! These two recipe are great too and a big hit with my group. Sharon's calls for a rack but I've used the loin many times. Herb Crusted Rack of Pork (Sharon) 3 TBSP olive oil 1 1/2 tsp kosher salt 4 garlic cloves, minced 1/4 cup chopped fresh basil 1/4 cup chopped fresh thyme 1/4 cup chopped fresh rosemary 1 TBSP coarse ground pepper 1/4 cup butter cut up 1/3 cup flour 2 cups chicken broth (more or less) 1 TBSP tomato paste 2 TBSP chopped fresh sage salt and pepper to taste fresh thyme or rosemary sprigs for garnish Rub pork with olive oil and sprinkle with salt. Combine the garlic and next 4 ingredients and press into the pork. Place pork on a rack in a roaster or broiler pan , cover the bone tips with foil so they don't burn. Bake in a preheated 350 oven for 1 hour and 115 minutes or until internal temperature reaches 145 degrees...don't over cook. Transfer pork to a serving dish. Pour pan drippings into a skillet. Add butter and cook over medium heat until butter melts. Whisk in flour until smooth. Cook whisking constantly until it is a rich carmel colour. Gradually add the broth and next three ingredients, cook over medium heat until for 2 or 3 minutes until thick and bubbly. Slice the pork between the bones and serve with the sauce. Use the thyme or rosemary sprigs for garnish. NOTE: original recipe called for cooking to 160, I think that is too much. I cook to 145 and then let the temp rise as it sits. APPLE CIDER BRINED PORK ROAST (Annie) 3 cups apple cider 3 cups water 1 bay leaf Â¼ cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 Â½ tsp chopped fresh rosemary 1 Â½ tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to Â¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 200 calories per 4 oz. Serving, 6 grams fat David
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Okay here it comes...with a qualifier. The pork loin roast(actually two that had been bound together) was double freezer bagged in the downstairs freezer since last year's holiday time. I had forgotten all about it and when I unearthed it and there wasn't a bit of freezer burn so I thought I could still use it. Now maybe it did suffer, or maybe not, but the texture wasn't right and the meat was dry, even with the middle a slight pink. It took every bit of an hour and 40 minutes to get up to 140. I let it rest, but cripes it was nearly 8 pm! My parents ate it and I tried to, but DH just refused after his second bite and grabbed some salami and cheese! The compote was good, not garlicky, and the addition of some honey crisp apple slices was great! I'd make the compote again, but I'm sticking with pork tenderloin or Diana's brined chop recipe, they were both much better! One last thing, I don't have fresh herbs on hand so I used my Penzy's dried ones. That could have made a flavor difference, but for $1.89 a package that would have been close to $8 in fresh herbs for a few sprigs. Oh well, it's a good thing that my parents were the "company" tonight. The remainder of the pork is in the trash can and the kitchen is closed!
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Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe.
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I've never made a pork loin, but when I make a pork tenderloin I often use the following spice blend as a dry rub, and lightly sear the tenderloin before putting it in the oven. Cuban Spice Rub: 1 paprika 2 ground red pepper 2 cumin 3 onion powder 3 garlic powder 2 black pepper 1 oregano (dried) 1 basil (dried) 2 parsley (dried) I also commonly make a sauce to serve with the tenderloin as follow: Ingredients: 1 jar Polaner All-Fruit Apricot preserves 4 oz apple sauce 1/2 cup medium-dry Madeira 1 medium onion chopped 2 tbsp butter Cook onions in butter until they are translucent, then add the Madiera, the apricot preserves, and the apple sauce and heat it until it is thoroughly bubbling.
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jenn
Original Author
14 years ago
Thank you for the suggestions.

We were out this afternoon and returned late with little time. So, I put a piece of the roast in a casserole dish, spooned some of the drippings (fat skimmed off the top) into the dish, and popped it in the microwave. The drippings (which include apple juice) melted down and steamed the pork, and the outcome was delicious! Served with steamed cabbage and broccoli and roasted potatoes, it was a yummy meal.
annie1992
14 years ago
Like Sherrman, we just like to eat them. Now that Cooper is living with me, he gets to eat whatever I eat, so there aren't usually a whole lot of leftovers, LOL.

If I do have some leftover I sometimes make a cuban sandwich with thinly sliced pork loin, good cheese, mustard and dill pickles. I use bits in pork fried rice and sometimes I make hot pork sandwiches with slices of pork on bread with mashed potatoes and gravy over everything.

I don't have that much because of all the starch and calories, but Cooper greatly enjoyed the hot turkey sandwich he had the day after Thanksgiving. So much that he needed a nap, LOL.

Annie
laceyvail 6A, WV
14 years ago
Slice into strips and make a version of fajitas--saute them with onions, peppers, wrap into tortillas. You can add sour cream, avocado, salsa, cheese, whatever.
BeverlyAL
14 years ago
Annie, I love Cooper. He is gorgeous!

Beverly
asolo
14 years ago
Sapporo Ichiban ramen noodles "original" flavor. Put some of your leftover pork strips in the bottom of a serving bowl big enough to hold about three cups without overflowing. Prepare the noodles per instructions -- as in do NOT over-cook them. Add a dollop of Dynasty sesame+chili oil and stir in before transferring to serving bowl. Top with sliced hard-boiled egg. Maybe a few stir-fried veggies, if you want.

Starting with cold water and assuming the other add-ins already available, you can have this ready to serve in minutes.

Don't use cheap ramen noodles. If you're not familiar with Sapporo Ichiban, maybe this is a good time to become familiar. They are superior -- and, actually, still cheap. Same with the Dynasty Sesame Chili oil.

I've been doing this occasionally for decades with all manner of leftovers plus the various Sapporo Ichiban flavors. I've never had anyone in the group, young or old, leave a drop in their bowls.

And, no, I don't have any association with these companies. I am, however, a noodle-freak, and have learned that good quality, properly prepared ramen noodles can be delightful as well as cheap and fast.
kandm
14 years ago
Pork enchiladas and/or chili con carne.

Leftover pork loin roast

Comments (8)

sheesh

maggie2094

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jenn
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annie1992

laceyvail 6A, WV

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Leftover pork loin roast

Comments (8)

sheesh

maggie2094

Related Discussions

jennOriginal Author

annie1992

laceyvail 6A, WV

BeverlyAL

asolo

kandm

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jenn
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