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Ideas for leftover boneless pork loin roast?

I have a BIG piece of leftover pork loin roast and besides using some for sandwiches I'm scratching my head trying to think of how to use this up. (I've never made one before.) Any ideas?

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  1. I always post this in response to this question, but my favorite thing to do is to make a tonnato (sp?) sauce - tuna, capers, mayonnaise, etc. You slice the pork very thin, and then layer the slices on a plate with the sauce, and let sit overnight. Delicious. Traditionally done with veal, but Marcella has a recipe and suggests pork as a cheaper alternative.

    1 Reply
    1. re: MMRuth

      I enthusiastically second this one. We don't allow veal in the house (lots of Animal Activism going on around here), but we adore vitello tonnato, so I always make it with either pork loin or turkey breast. Delightful as a cold entrée, especially with some good bread.

      For a cold-weather rerun, I layer thin slices in a gratin pan with a good coating of gravy (of course, this requires that you DID make gravy!) over each one, and reheat in a moderate oven until brown and bubbly on top. Serve atop noodles or mashed potato. Yes, it's blatantly leftovers, but if it tastes good so what?

    2. I never much get past the sandwich stage! But one thing we love is to cube the pork and toss it with sauteed onions, cumin and ancho chile powder, then use it in quesadillas.

      1 Reply
      1. re: lupaglupa

        How about dicing it up and making a big pan of pork fried rice.

      2. Soup! Add thin slices to ramen at the table.
        Make a pot of miso broth and add soba and thin pork slices.
        Even packaged Pho makes a tasty broth with pork and noodles.

        1. Toss it in a little hoisin, and use it in pork stifry or noodle dishes. Just cook it long enough to caramelize a bit and warm it up, since it's already cooked.

          1. You could make some posole with it.

            1 Reply
            1. re: dukegirl

              To make a posole-like soup with lean cooked pork like this, you'll have to look to other sources for the broth (e.g. chicken base). The main thing that would distinguish this from some other pork soup is the inclusion of hominy.

              I often use leftover pork, especially the scraps, in soup. Some times that takes on a Mexican flavor (with large chunks of vegetables), other times it is more like an Italian minestrone. It would also work in congee (Chinese style rice soup), or a Japanese style soup with noodles.

              paulj

            2. Noodles with pork, cucumber, shredded carrot, bean sprouts, and peanut sauce.

                1. While it could be technically called a sandwich, my teenage son created this for using up most protein leftovers:
                  Fry up some onions, celery, peppers, carrots (you choose) in some butter and olive oil. In addition to salt and pepper, add whatever flavor combination you are looking for,
                  such as:
                  -Italian with oregano, thyme, basil. etc
                  -Mexican with cumin, chili powder, cilantro. etc (salsa too)
                  -Indian with curry powder, corrander, and cumin.
                  -For turkey or chicken leftovers you can stick with the sage/parsley, poultry seasonings.
                  etc.

                  Add a little chicken/beef/veggie broth to the spice and veggie mixture. Or add any sauce or gravy that you made for the original dish. When the veggies are soft, add the cubed pork and serve in pita pockets.

                  1. shred the meat. Pan fry it in bacon fat or other pork fat, until bits are crispy. add cumin and chili powder and stir for a minute, then add a bit of salsa and cook until mostly dry, a minute or two. Use in warm corn tortillas with shredded cabbage, radish, pickled onion, and fresh pico (tomato, red onion, jalapeno, cilantro, lime and salt).

                    or use it in a hash. based on a Julia Child technique, I first slowly cook a chopped onion about 10 minutes in a nonstick skillet. Add diced potato, one per person, and saute briefly. Add broth and cover, simmer for a few minutes until potato is tender. Uncover and boil off liquid. Add cooked meat, cooked veg if you want, and any pan juices or gravy from the roast if you have it (I often use just meat). Slowly cook and add seasonings--salt and pepper and any other flavoring you want. When crust forms, mix it all up and cook again to make more crust. I do this 2-3 times. On the last stir up, I add a bit of grated cheese and parsley. I like it very well browned. I always eat it wtih poached egg--good for any meal.

                    1. Mum used to cut up the meat and toss in a stirfry pan w/ diced green bell peppers, chunks of pinapple and quartered onion and tomatoes and then dress w/ a tomato ketchup/soy/splash of pineapple juice mixture. Add a bit of cornflour to thicken and serve w/ rice ala: sweet and sour pork.
                      My favourite is a Mediterranean-style casserole: dice an eggplant and slice a sweet red pepper into thin strips, stir fry w/ garlic a few minutes, add to this diced pork (if using fresh pork, sear the pork first), add a can of crushed tomatoes, 2 tbsp of tomatoe paste, a good slug of red wine and bring to the boil. Simmer until the pork is cooked thru or reheated to your liking. Add kalamata olives before serving w/ a green and rice.

                      1. Thank you everybody for these great suggestions. I am going to try a couple of them with the leftovers I have now and I will try some others when I eventually cook the OTHER half of this roast that I froze. It's really helping me stretch the already great deal I got on the whole roast in the first place.