I am terrible when it comes to reimagining leftovers and need
suggestions for about 2 pounds of cooked pork loin. I made chile
verde a few days ago, so that's out for this time around and nothing
that calls for sauerkraut because hubby hates it. Thanks!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 01 Apr 2017 14:47:05 -0700, sf > wrote:

>
>I am terrible when it comes to reimagining leftovers and need
>suggestions for about 2 pounds of cooked pork loin. I made chile
>verde a few days ago, so that's out for this time around and nothing
>that calls for sauerkraut because hubby hates it. Thanks!

How about stir fry some sliced bell pepper, onion and mushroom and at
the last add the thinly sliced pork. Put all into a nice hoagie roll
for a yummy dinner sandwich?
Janet US

On Sat, 01 Apr 2017 17:26:33 -0600, U.S. Janet B. >
wrote:

> On Sat, 01 Apr 2017 14:47:05 -0700, sf > wrote:
>
> >
> >I am terrible when it comes to reimagining leftovers and need
> >suggestions for about 2 pounds of cooked pork loin. I made chile
> >verde a few days ago, so that's out for this time around and nothing
> >that calls for sauerkraut because hubby hates it. Thanks!
>
> How about stir fry some sliced bell pepper, onion and mushroom and at
> the last add the thinly sliced pork. Put all into a nice hoagie roll
> for a yummy dinner sandwich?
> Janet US

We don't eat much bread and never for dinner, but a stir fry could
work.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2017-04-01 5:47 PM, sf wrote:
>
> I am terrible when it comes to reimagining leftovers and need
> suggestions for about 2 pounds of cooked pork loin. I made chile
> verde a few days ago, so that's out for this time around and nothing
> that calls for sauerkraut because hubby hates it. Thanks!
>


I had not bought and cooked roast pork for years because I didn't know
what to do with leftovers. I don't like cold roast pork, or cold roast
pork sandwiches. Re-heating it never seemed to turn out well. My wife
cooked on a month or two ago and we had about a pound left over. I
sliced it, slivered it and then chopped it very fine and then added it
to a tomato pasta sauce, a sort of leftovers Bolougnaise. It was
delicious. There was enough for us for two meals, and it tasted even
better as leftover leftovers.

On Sat, 01 Apr 2017 23:01:15 GMT, Wayne Boatwright
> wrote:

> On Sat 01 Apr 2017 02:47:05p, sf told us...
>
> >
> > I am terrible when it comes to reimagining leftovers and need
> > suggestions for about 2 pounds of cooked pork loin. I made chile
> > verde a few days ago, so that's out for this time around and nothing
> > that calls for sauerkraut because hubby hates it. Thanks!
> >
> >
>
> Slivered, it works nice in stir frys. You might also chop and shred
> some for pulled pork sandwiches. It doesn't have to be butt. Sliced
> thinly, you could also use it instead of beef to make hot open-faced
> sandwiches with gravy.

2 lbs would mean a LOT of sandwiches and I don't like to repeat
anything more than once.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 1 Apr 2017 19:38:13 -0400, Dave Smith
> wrote:

> I had not bought and cooked roast pork for years because I didn't know
> what to do with leftovers. I don't like cold roast pork, or cold roast
> pork sandwiches. Re-heating it never seemed to turn out well. My wife
> cooked on a month or two ago and we had about a pound left over. I
> sliced it, slivered it and then chopped it very fine and then added it
> to a tomato pasta sauce, a sort of leftovers Bolougnaise. It was
> delicious. There was enough for us for two meals, and it tasted even
> better as leftover leftovers.

I hadn't considered hiding it in a tomato sauce. I was looking at
stews and found a coconut milk based one that appealed too. Now I
have choices, thanks.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 02 Apr 2017 00:12:04 GMT, Wayne Boatwright
> wrote:

> You didn't say how many you were feeding. Two pounds of cooked pork
> is a LOT of pork to feed only 2-3 people. I suspect you should
> consider making a variety of things, or use enough for the meal you
> need and freeze the rest. Personally, I love pork but I wouldn't
> want to eat it day after day and day. :-)

Yes, it's only "us". Don't know what I was thinking when I got that
huge loin! Maybe it was one of those too good to ignore sales.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2017-04-01 3:47 PM, sf wrote:
>
> I am terrible when it comes to reimagining leftovers and need
> suggestions for about 2 pounds of cooked pork loin. I made chile
> verde a few days ago, so that's out for this time around and nothing
> that calls for sauerkraut because hubby hates it. Thanks!
>
>
I *never* reheat meat! No matter what I add, even strong curry, I can
still taste an "off" flavour that I associate with reheated meat. I can
even detect it in the bits of pork in fried rice dishes from chinese
restaurants and certainly in turkey dishes after xmas.
Therefore, it's always served cold or in sandwiches, enlivened by
chutneys and pickled onions.
Graham

On 2017-04-01 8:51 PM, sf wrote:
> On Sat, 1 Apr 2017 19:38:13 -0400, Dave Smith
> > wrote:
>
>> I had not bought and cooked roast pork for years because I didn't know
>> what to do with leftovers. I don't like cold roast pork, or cold roast
>> pork sandwiches. Re-heating it never seemed to turn out well. My wife
>> cooked on a month or two ago and we had about a pound left over. I
>> sliced it, slivered it and then chopped it very fine and then added it
>> to a tomato pasta sauce, a sort of leftovers Bolougnaise. It was
>> delicious. There was enough for us for two meals, and it tasted even
>> better as leftover leftovers.
>
> I hadn't considered hiding it in a tomato sauce. I was looking at
> stews and found a coconut milk based one that appealed too. Now I
> have choices, thanks.
>
>
You're welcome. I can tell you that I had been very disappointed with
every other treatment that I had tried with leftover pork loin and that
I really liked the pasta sauce. I was really surprised that it was so good.

On 4/1/2017 5:47 PM, sf wrote:
>
> I am terrible when it comes to reimagining leftovers and need
> suggestions for about 2 pounds of cooked pork loin. I made chile
> verde a few days ago, so that's out for this time around and nothing
> that calls for sauerkraut because hubby hates it. Thanks!
>
>

Hash is one way. We often make crepes with it.

Cut the meat to fit into the grinder. Course grinf the meat.

Chop an onion and saute until clear. Add to the meat. Season as you
would like. Add leftover gravy or broth so the meat sticks together
kind of clumpy.

Make crepes.

Put meat on the crepe and roll up. Fry the just enough to put a little
browning. Serve with sour cream.

You can add other items to the filling and seasoning. Make them the way
you think would taste best. You can add other veggies, mushrooms, potato.

sf > wrote:
>
> I am terrible when it comes to reimagining leftovers and need
> suggestions for about 2 pounds of cooked pork loin. I made chile
> verde a few days ago, so that's out for this time around and nothing
> that calls for sauerkraut because hubby hates it. Thanks!
>
>

Pork fried rice! I'll also use leftover roast to make Cuban sandwiches, or
make an herb and wine simmer sauce for it. Beyond that, I've just sliced
it and frozen it for future use.

--
jinx the minx

On Sat, 1 Apr 2017 19:01:47 -0600, graham > wrote:

> On 2017-04-01 3:47 PM, sf wrote:
> >
> > I am terrible when it comes to reimagining leftovers and need
> > suggestions for about 2 pounds of cooked pork loin. I made chile
> > verde a few days ago, so that's out for this time around and nothing
> > that calls for sauerkraut because hubby hates it. Thanks!
> >
> >
> I *never* reheat meat! No matter what I add, even strong curry, I can
> still taste an "off" flavour that I associate with reheated meat.

Not a fan of reheated meat either, but I can usually turn pork butt
into something I like. Loin is harder, but the chile verde I made
last week out of another leftover loin was pretty darned good. I
asked for suggestions because I don't like eating the same thing over
and over, which I'd be doing with sandwiches. Hubby wouldn't eat
sandwiches for dinner anyway because he has cut back on his carbs in
the evening, fewer carbs-better sleep.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 1 Apr 2017 21:25:31 -0400, Ed Pawlowski > wrote:

> On 4/1/2017 5:47 PM, sf wrote:
> >
> > I am terrible when it comes to reimagining leftovers and need
> > suggestions for about 2 pounds of cooked pork loin. I made chile
> > verde a few days ago, so that's out for this time around and nothing
> > that calls for sauerkraut because hubby hates it. Thanks!
> >
> >
>
> Hash is one way. We often make crepes with it.
>
> Cut the meat to fit into the grinder. Course grinf the meat.
>
> Chop an onion and saute until clear. Add to the meat. Season as you
> would like. Add leftover gravy or broth so the meat sticks together
> kind of clumpy.
>
> Make crepes.
>
> Put meat on the crepe and roll up. Fry the just enough to put a little
> browning. Serve with sour cream.
>
> You can add other items to the filling and seasoning. Make them the way
> you think would taste best. You can add other veggies, mushrooms, potato.

Hm, another idea. Other than chicken, I've never made a meat filled
crepe. Thanks.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote in rec.food.cooking:

> On Sun, 02 Apr 2017 00:12:04 GMT, Wayne Boatwright
> > wrote:
>
> > You didn't say how many you were feeding. Two pounds of cooked
> > pork is a LOT of pork to feed only 2-3 people. I suspect you
> > should consider making a variety of things, or use enough for the
> > meal you need and freeze the rest. Personally, I love pork but I
> > wouldn't want to eat it day after day and day. :-)
>
> Yes, it's only "us". Don't know what I was thinking when I got that
> huge loin! Maybe it was one of those too good to ignore sales.

Next time have them cut it to 1 inch thick steaks. Vacuumn seal them
and works well.


--

On Sun, 02 Apr 2017 14:52:39 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Sun, 02 Apr 2017 00:12:04 GMT, Wayne Boatwright
> > > wrote:
> >
> > > You didn't say how many you were feeding. Two pounds of cooked
> > > pork is a LOT of pork to feed only 2-3 people. I suspect you
> > > should consider making a variety of things, or use enough for the
> > > meal you need and freeze the rest. Personally, I love pork but I
> > > wouldn't want to eat it day after day and day. :-)
> >
> > Yes, it's only "us". Don't know what I was thinking when I got that
> > huge loin! Maybe it was one of those too good to ignore sales.
>
> Next time have them cut it to 1 inch thick steaks. Vacuumn seal them
> and works well.

I have a vacuum sealer now, so I will.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
>
>Don't know what I was thinking when I got that
> huge loin! Maybe it was one of those too good to ignore sales.

I buy whole boneless pork loins often, they weigh nearly 20 pounds but
cost less then $2/lb so they are a great buy. I slice them into 3-4
roasts and some into thin cutlets for frying, If you don't know what
to do with it grind some coarsely, pork loin makes excellent chili. A
five pound section can be butterflied, stuffed and tied for a very
tastey oven roast or luscious braise. Thin sliced pork loin cutlets
are excellent for faux veal parmesan (what many restos pass for veal).
Cold or hot those cutlets make delicious sandwiches. I think pork
loin cutlets are better than skinless boneless chicken breast cutlets
and they cost less. But be sure to slice them thin, do NOT pound or
you'll have shoe leather. Meat should never be pounded unless you're
masturbating.

"sf" > wrote in message
...

> I have a vacuum sealer now, so I will.

How do you like it? I don't remember what brand you got. Is it easy to use?

Cheri

"sf" > wrote in message
...
> On Mon, 3 Apr 2017 22:42:52 -0700, "Cheri" >
> wrote:
>
>> "sf" > wrote in message
>> ...
>>
>> > I have a vacuum sealer now, so I will.
>>
>> How do you like it? I don't remember what brand you got. Is it easy to
>> use?
>>
> I bought a basic model Seal-a-Meal, $35 + two rolls of Make Your Own
> Length FoodVacBags Rolls . It's perfect for my light needs, and
> (major selling point) not bulky.
>
> https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1

OK, great. Thanks. I have light needs too, so it looks perfect.

Cheri