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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?

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  1. 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.

    1. I'd say if it smells and tastes fine, it is fine - but I wouldn't try to make a bolognese out of it! For bolognese you need ground, raw meat to velvet while cooking in milk. You couldn't get that with pre-cooked meat.

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      1. 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.

        1. Sam probably would've, but I certainly wouldn't.

          1 Reply
          1. re: pikawicca

            I was just "introduced" to Sam this morning - and here he is again. I feel fortunate to have shared a bit of his life thru everyone so I can continue on with you all in your references.

          2. "It still looks, smells, and tastes fine. Thoughts?"
            _____________________________

            Use it.

            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.