looking for recipe for left over pork loin?

Answer 1

Barbecued Pork Tenderloin Sandwiches
Makes 6 servings
Ingredients
1/2 cup ketchup
1/3 cup packed brown sugar
2 tablespoons bourbon or whiskey (optional)
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 clove garlic, minced
2 whole pork tenderloins (about 3/4 pound each), well trimmed of fat
1 large red onion, cut into 6 (1/4-inch-thick) slices
6 hoagie rolls or kaiser rolls, split





1. Prepare barbecue grill for direct cooking.

2. Combine ketchup, sugar, bourbon, if desired, Worcestershire sauce, mustard, red pepper and garlic in small, heavy saucepan with ovenproof handle; mix well. Set saucepan on one side of grid.*

3. Place tenderloins on center of grid. Grill tenderloins on uncovered grill over medium-hot coals 8 minutes. Simmer sauce 5 minutes or until thickened, stirring occasionally.

4. Turn tenderloins with tongs; continue to grill, uncovered, 5 minutes. Add onion slices to grid. Set aside half of sauce; reserve. Brush tenderloins and onion with remaining sauce.

5. Continue to grill, uncovered, 7 to 10 minutes or until internal temperature reaches 160°F when tested with meat thermometer inserted into thickest part of tenderloins.**

6. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Carve tenderloins crosswise into thin slices. Separate onion slices into rings. Divide meat and onion rings among rolls; drizzle with reserved sauce.

*If desired, sauce may be prepared on range-top. Combine ketchup, sugar, bourbon, if desired, Worcestershire sauce, mustard, ground red pepper and garlic in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, 5 minutes or until thickened, stirring occasionally.
**If using an instant-read thermometer, do not leave thermometer in tenderloin during grilling since thermometer is not heatproof.

Answer 2

You can make pork gyros. You can find the recipe on epicurious.com. Or you could shred it and make North Carolina bbq with vinegar, brown sugar, worchestire sauce, red pepper flakes and anything else that you may think is tasty.

Answer 3

Slice and use in a gourmet salad. Use whatever veggies you have in your fridge with it. Toast up the leftover bread or biscuits (if you have some) for croutons.....just cube up, brush on some olive oil or butter, seasonings, then bake in the oven till crisp. This works great for any leftover meal, be it chicken, beef, or pork.

Answer 4

We usually slow-simmer leftover pork with Mexican verde sauce, then shred and fill burritos or taco shells, adding cheeses, lettuce, or whatever other add-ins desired. It is a nice change from BBQ sandwiches!

Answer 5

Dice it up and make Pork Fried Rice

Answer 6

shred it up and make barbeques out of them or sloppy joes as some people call them. I shred mine and then use tomato sauce some mustard a little brown sugar and a splasj of vinegar... they turn out pretty tasty.

Answer 7

shredd- mix w/bbq sauce- serve on kaiser roll.
shredd-add tomato,onion,lettuce,cheez,sour cream&salsa- throw in soft tortilla

Answer 8

Have to go with the same answer, BBQ sandwhiches is what I always do!

Answer 9

dice it and fry with leftover rice, add some soy sauce, garlic to add flavor. but be carefull with leftovers. it can kill you -->http://recipe.gotblab.com/culinary-school-tips/six-easy-tips-for-safe-leftovers/