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Jun 12, 2010 09:15 PM

Best method to reheat pork tenderloin and not overcook it?

I have a pork tenderloin I need to reheat for leftovers.. what would be the best way to warm it up but try to avoid overcooking it? Any suggestions?

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  1. Since the pork is already cooked, you could reheat it by sealing it in vacuum bags (or ziplock bags with as much air as possible removed) and immerse the bags in a pot of water that's been brought up to 140 degrees or so.

    2 Replies
    1. re: Coogles


      Best way to do this is to let the tenderloin come to room temp before reheating using this faux sous vide method.

      1. re: Coogles

        This warm water method is the best way to reheat pork or beef WITHOUT cooking it further.

      2. Microwave is the best reheater ever.

        2 Replies
          1. re: ipsedixit

            I was thinking for a heating pad...

        1. I reheat pork and beef (or any meat for that matter) by putting a couple of iceberg lettuce leaves in the bottom of a cast iron skillet, setting the meat on the lettuce, slipping a teaspoon or so of water UNDER the lettuce (or you can just start with wet lettuce), pop on a lid and then set on medim low heat until warmed to the temperature I like. Something about the iceberg keeps the meat very moist and refreshes the flavor so it tastes like just cooked. I like this method much better than boil-in bags (less messy) or microwave (no danger of overcooking or making it tough). There's not much that doesn't respond well to reheating on iceberg lettuce. I'm wasteful. I usually toss the lettuce. But if I'm alone and feeling wicked, it's pretty damned good with butter and salt!

          9 Replies
          1. re: Caroline1

            @Caroline; I must admit I have never heard of this process for re-heating meat. Do you think any leafy vegetable would be fine. Cabbage, Spinach, Banana leaves maybe?

            1. re: caseypons

              They would probably "work" but unlike the iceberg lettuce, they are much stronger in flavor and therefore would introduce an additional flavor that was not present in the original cooking method. The iceberg lettuce trick is for reheating leftover roast, pork chops, etc. without drying them out or changing their flavor. It preserves the moisture, in some cases may even return a bit of moisture that has been lost, all without "re-purposing" the meat. But hey, why not give it a try? Nothing ventured, nothing gained! You may even create a whole new dish! Wrap a leftover pork chop in a banana leaf and you have pork chop lau-laus! E ʻai kākou! '-)

              1. re: Caroline1

                Caroline, That makes perfect sense. I just finished a standing rib roast for the holidays that this method would have been nice to try out on. And I have nice boneless center cut pork chops for tonite. So, I'll give this a try. I must admit your name (pork chop lau-laus! E ʻai kākou) is catchy...;~}}}

            2. re: Caroline1

              We tried this last night with a piece of left over roast veal shoulder. It worked perfectly. There was none of that slightly off taste by which we could always tell if roast meat had been reheated. Thank you Caroline it is a brilliant tip. It took about 35 minutes at 145C to come up to the temperature we wanted.
              After your remark about the taste of the lettuce of course we had to try it and it was very tasty, Next time we will use more where this time we only used three large outer leaves.

              1. re: Caroline1

                I'm sooooo glad to hear some of you have used this bit of magic! Iceberg lettuce has been much maligned in recent decades, but in this particular use of it, I do think that one of the reasons it works so very well is because it seems to have the ability to tenderize meats a bit. Maybe there's some sort of enzyme action going on? Back in the 60s when my kids were toddlers and I did a LOT more creative cooking than I do today, I created a recipe of beef short ribs with a lot of interesting spices/herbs. I particularly remember lots of white sesame seeds, though it was not an Asian influenced dish at all. The ribs were cooked "on end" packed like beer bottles in a specific clay pot, and resting on a thick bed of shredded lettuce. I have no idea what became of the pot. It was terra cotta from Mexico, and made in the form of a very large brightly painted chicken sitting in a basket. Since losing that pot, I seem to have lost the recipe as well, though I did write it down. Anyway, those beef ribs were incredibly tender and delicious, and cooked in about 40 minutes to an hour in the oven. Western Europeans cook with lettuce (not usually iceberg though) a LOT more than Americans do. How long since anyone here has braised endive...? Show of hands! '-)

                1. re: Caroline1

                  Thanks, again, from me. I'll try this. I dislike reheated meat of any form unless you just barely reheat until a few degrees above room temp. It's so easy to accidentally over heat. Then the meat tastes weird. I find pork especially funky tasting. But, I also find that funk with chicken and beef too.

                  I'll definitely try your method the next time!

                  1. re: thymetobake

                    same here, and I hate what most re-heating does to the texture of something that I beat myself up to get right and my only mistake was not eating it all at once.

                  2. re: Caroline1

                    What a great idea. I also dislike the taste of reheated meat and this sounds like it does the trick.

                    Thanks for posting the technique.

                  3. re: Caroline1

                    I used this brilliant method for reheating pork tenderloin last night. Wet iceberg at the bottom of a covered skillet medium low heat, turned it twice. Meat was perfectly pink in the middle and warm. What a lucky day to stumble onto this method.

                  4. I find that the flavor changes, not in a good way, in reheated roasts of all types. I prefer to let the meat come to room temp naturally, then warm it just a little bit either in a microwave or the bag-in-hot water procedure. I heat the gravy separately in the microwave until it is very hot, and that does the trick.

                    1 Reply
                    1. re: greygarious

                      Hi Greygarious I know exactly what you mean that is why Caroline1's tip is so valuable - it works and there is no way you can tell that the meat has has been reheated - try it. It is simple and easy.

                    2. To be honest I prefer cold leftover meat. Not refrigerator cold, of course.

                      5 Replies
                      1. re: eight_inch_pestle

                        Yes, me too, room temp, no reheat necessary. If sauce is available, reheat that in MW, otherwise, eat as is.

                          1. re: bushwickgirl

                            By the way one of the best ever summer lunches I've had (at the Bay Wolf in Oakland, ages ago) was thinly-sliced cold roast loin of pork, thinly-sliced perfect Haas avocado, and a few sprigs of watercress. With French bread and cold white wine, a delight. My father's dictum was that roast pork was always better cold, the flavor composes itself better.

                            1. re: buttertart

                              "always better cold, the flavor composes itself better."

                              I believe this to be true, from my own experience as well.

                            2. re: bushwickgirl

                              I prefer it room temp as well, but I'm usually not the only one in the "Chamber of Opinions"