how to save a dry roast
- mickyme Jan 1, 2003 03:05 PM
In an attempt to have a well done pork tenderloin roast (I usually go for pink in the middle, but I had to please other tastes)I overcooked it. There's a whole beautiful rosemary roasted tenderloin left that I wish we can still enjoy. It's not cardboard dry, but way too dry for my taste.
What can I do with it?
I know that help will come from you, wonderful cooks. Thousand thanks in advance.
Gravy, gravy, gravy... A nice easy roux based mushroom gravy. Open faced sandwiches soaked in gravy!
Open a bottle of good BBQ sauce, shred or chop the pork roast and add the sauce. It might help to add extra liquid (cider vinegar) and let it sit a while to absorb the sauce. Put on BBQ buns, or eat with cole slaw. Yumm. What you have is often sold as "burnt ends"...but in your case it might be "burnt middle".
chop the roast into bite size pieces. mix with gravy, some soy sauce, water chestnuts, bean sprouts and other veggies of your choice. Serve over rice
It wont help save the roast, but you could try explaining to your guests that pork is MUCH MUCH safer than it was in the past, and you CAN serve it with a touch of pink in the middle without fear of horrible deaths.