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Overcooked a Pork Loin. Need Suggestions.

I smoked a pork loin last week and while running errands didn't take it off the heat in time. The results were nice flavor but pretty dry.

I vacuum sealed it for later use and am trying to figure out what I can use it in that can hide the dry factor.

I was thining enchiladas or something along those lines. Any suggestions?

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  1. why don't you slice it thinly and warm it in a nice mushroom-caramelized onion gravy made with with garlic, thyme, a bit of rosemary, and some white wine?

    or you can slice it thinly and dress it all over with your favorite bbq sauce -- then pile it on a bun with some cole slaw.

    you can also use it in a grilled cheese sandwich, like a cuban sandwich with some other moist items (swiss cheese, ham, pickles).

    1 Reply
    1. re: alkapal

      Thanks to all....I am leaning towards the cuban sandwich or the old enchilada standby.

    2. Chop it up fairly finely and rehydrate with BBQ sauce. A good size hunk of butter or bacon grease wouldn't hurt either.

      1. saucy and cheesy (a la enchilada like you mentioned) will always help mask dry - so that isn't a bad way to go.

        I've done a slow reheat in a spicy vinegar style sauce (a la Carolina style pulled pork) which I think works well too.

        1. I agree with basically everything everyone else in sayin'. You need to reheat with both some liquid and some lipid. Just do it slowly.

          1. you can go beyond warming it up slowly and braise it till it reaches 190 and becomes pullable. Enchiladas are a good idea. I would also enjoy it in pulled pork sandwiches, flautas, green chili, tucked in a steamed bao, as is on top of rice, scrambled with egg, peppers and onions (like machaca)., pulled pork nachos,

            1 Reply
            1. re: seamunky

              i'd be afraid that any sustained braising -- esp. to 190 -- would leach out the remaining flavor and toughen the thing -- especially if it is the lean loins we see nowadays.

            2. It would be delicious if you cubed it and then simmered in some tomato sauce. Nothing like a little smoke flavor in tomato sauce!

              1. A gravy of some sort will moisturize the meat.

                1. Prepare it like vitello tonnato, except instead of preparing veal you're simply layering your pork with the sauce.

                  FOR THE TUNA SAUCE:
                  1 7-oz. can imported tuna, packed in olive oil
                  5 flat anchovy filets
                  1 cup extra-virgin olive oil
                  3 tsp. lemon juice, freshly squeezed
                  3 tbsp. capers, soaked and rinsed
                  1 1⁄4 cups mayonnaise (Hellman's or homemade)
                  1. For poaching the meat: well, you've gotten past that point.

                  2. For the tuna sauce: Drain tuna and put into a food processor with anchovies, olive oil, lemon juice, and capers. Process until it becomes a creamy, beige-colored sauce. Fold sauce gently, but thoroughly, into mayonnaise. If made ahead of time, refrigerate.

                  3. Carefully cut meat into uniformly thin slices – and since they're pork loin you might want to cut each slice in 2-4 pieces.

                  4. Spread some of the tuna sauce on bottom of a platter. Over it, lay a single layer of pork slices, edge to edge, without overlapping; cover with sauce. Repeat layering, ending with sauce.

                  5. Cover meat with plastic wrap and refrigerate for at least 24 hours. (It will keep for at least a week.) Bring to room temperature before serving. Use a spatula to smooth the top. Garnish with parsley or lemon slices.

                  One variation I like to do stems from my discovery that this tuna sauce is also excellent with sliced boiled egg instead of meat. I then started incorporating sliced egg into the meat version too - my usual choice being turkey breast, since we don't do veal.

                  This dish makes very good sandwiches, by the way.

                  4 Replies
                  1. re: Will Owen

                    Marcella's Maiale Tonno fom her Marcella's Italian Kitchen is delicious! The original recipe is for veal, and in her introduction to the recipe she tells the story that she berated a chef/owner of a restaurant, I forget where...Bologna, Florence?, for having "Vitello Tonno" on the menu but actually serving pork. He said, "but of course... pork is tastier." She went home and revised the recipe to her liking adding it to the book and I'm glad she did.

                    1. re: Gio

                      Total aside, but I noted your new avatar. Last week though, I was thinkin' Boston should have adopted "Wicked Strong" for what's goin' on.

                      1. re: MGZ

                        The whole week was wicked, MGZ. A horrid, horrid week.

                        1. re: Gio

                          As always, "Hat's off". But, remember, come September I ain't gonna be hummin' along to "Sweet Caroline".

                  2. You could dice some of it up and throw it into fried rice as well, or make pork egg rolls with it too.

                    I'm not sure how well the smoked flavor will go with it, but you might be able to simmer some of it in a homemade tomato sauce until it starts falling apart and maybe make a pork ragu with it.

                    The pulled pork with BBQ sauce as someone else suggested is probably the safest bet though.

                      1. Dice it up, throw it into congee, garnish with some pickled soy sauce cucumbers, and then go to town with a spoon.

                        1. I've overcooked my share of pork loins; it is easy to do.

                          My idea is to chop finely and turn into a hash with plenty of red potatoes and onions, maybe some capers or chopped pickles too.

                          1. Shred, and simmer with achiote paste, lard, sour orange, pepper (your choice - habanero/serrano/jalapeno/etc), cumin, coriander, chili powder, for a faux cochinita.
                            Serve on tacos or in a roll, top with marinated onions.