Would you use week-old cooked pork loin for a bolognese sauce?
I cooked a large pork loin in the oven, kept it in the fridge five days while we ate leftovers, then froze what was left. On Saturday i took it out and thawed it (in the fridge), intending to use some for sandwiches with our soup Saturday night. But I forgot about it, and as I am about to throw it out, I am wondering if it would be pushing it too far to chop it up and make bolognese sauce. It still looks, smells, and tastes fine. Thoughts?
When in doubt, throw it out!
five days in the fridge, then frozen, thawed and it sat again? no, I would just toss it and chalk it up to lesson learned.
Three days in the fridge after cooking is pretty much my rule of thumb - then I freeze it.. When it defrosts, I use it up right away. But, if you do decide to reinvent it, leftover pork roast makes great fried rice.
"It still looks, smells, and tastes fine. Thoughts?"
That said, whether you "can" use it is a separate question from whether you "should" use it.
Yes to the former, a definite maybe to the latter.