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Feb 19, 2008 04:06 AM

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.