HOME > Chowhound > Home Cooking >

Overcooked a Pork Loin. Need Suggestions.

j
john redcorn Apr 20, 2013 04:51 AM

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?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. alkapal RE: john redcorn Apr 20, 2013 05:38 AM

    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
      j
      john redcorn RE: alkapal Apr 23, 2013 07:17 AM

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

    2. k
      kengk RE: john redcorn Apr 20, 2013 05:53 AM

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

      1. t
        thimes RE: john redcorn Apr 20, 2013 05:57 AM

        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. MGZ RE: john redcorn Apr 20, 2013 06:04 AM

          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. s
            seamunky RE: john redcorn Apr 20, 2013 07:52 AM

            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
              alkapal RE: seamunky Apr 20, 2013 08:20 AM

              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. i
              Isolda RE: john redcorn Apr 20, 2013 08:22 AM

              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. Ruthie789 RE: john redcorn Apr 20, 2013 03:05 PM

                A gravy of some sort will moisturize the meat.

                1. Will Owen RE: john redcorn Apr 20, 2013 03:24 PM

                  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
                    Gio RE: Will Owen Apr 23, 2013 07:36 AM

                    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
                      MGZ RE: Gio Apr 23, 2013 12:11 PM

                      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
                        Gio RE: MGZ Apr 23, 2013 01:06 PM

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

                        1. re: Gio
                          MGZ RE: Gio Apr 23, 2013 01:16 PM

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

                  2. Atomic76 RE: john redcorn Apr 20, 2013 03:51 PM

                    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. b
                      bobbert RE: john redcorn Apr 20, 2013 04:28 PM

                      Do you have a dog?

                      1 Reply
                      1. re: bobbert
                        Atomic76 RE: bobbert Apr 20, 2013 08:38 PM

                        lol! :D

                      2. ipsedixit RE: john redcorn Apr 20, 2013 08:57 PM

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

                        1. tcamp RE: john redcorn Apr 23, 2013 07:24 AM

                          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. porker RE: john redcorn Apr 23, 2013 07:29 AM

                            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.

                            Show Hidden Posts