ISO: ISO Ideas for a large pan of sliced roast pork sirloin roast

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richard-in-cincy

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On sale last week for $1.19/lb. so of course I bought a bunch.

We've eaten roast pork with sides for many days, so looking for something a little different for the pork before the rest gets packed off to the freezer. There were a lot of pan juices so I sliced the roast off the bone and layered them in the roasting pan so they are nestled in their natural aspic at the moment. TIA

 
Carnitas tacos. Add some Mexican spices to it and broil it in your oven

until it gets crispy. Maybe toss in some very thinly sliced onions and chiles to it.
Have some tacos with warm corn tortillas and all the accoutrements.
How about some green pork chili or chile verde made with some fresh tomatillos and green chiles?

 
The leftover pork would be great in this Rec: New Mexican Pork and Green Chile Stew

Jeanne (Curious1) made this a while back and sent me a note -- see her notes at the end.

New Mexican Pork & Green Chile Stew
Serves four.

3 fresh Anaheim or poblano chiles
1 tsp. extra-virgin olive oil
3/4 tsp. kosher salt; more to taste
Freshly ground black pepper
1/4 lb. bacon (about 4 slices), cut crosswise into thin strips
1 yellow onion, cut into 1/2-inch dice
2 large cloves garlic, minced
1 Tbs. ground cumin
1 cup lager-style beer, such as Budweiser
2 cups low-salt chicken broth
1-1/4 lb. Yukon gold potatoes, peeled and cut into 3/4-inch dice
1/2 cup chopped fresh cilantro
3 Tbs. chopped fresh oregano
1 bay leaf
2-1/2 cups medium-diced leftover Roasted Pork Loin with Maple-Mustard Crust, (about 3/4 lb.)
2 tsp. cider vinegar; more to taste
1/2 cup crumbled queso fresco or feta cheese
how to make

Position an oven rack 6 inches from the broiler element and heat the broiler to high. Toss the chiles with the oil, 1/4 tsp. of the salt, and a few generous grinds of pepper. Set on a rimmed baking sheet lined with aluminum foil and broil the chiles, flipping every 1 to 2 minutes, until they brown, blister, and blacken all over, about 5 minutes total. Remove the chiles from the oven, wrap in the foil, and let cool to room temperature. Then peel off the skin and core and seed them. Cut them into 1/2-inch pieces.

Cook the bacon in a large Dutch oven over medium heat until it browns and renders much of its fat, about 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Add the onion and garlic to the pot, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring, until they soften and brown in places, about 6 minutes. Add the cumin and cook, stirring, for 30 seconds.

Raise the heat to high, add the beer, and cook, stirring to pick up any browned bits on the bottom of the pot, until it has almost evaporated, 4 to 6 minutes. Add the chicken broth, potatoes, half of the cilantro, the oregano, bay leaf, and the chiles and bring to a boil. Reduce to a gentle simmer, cover, and cook until the potatoes are just barely tender, about 15 minutes. Stir in the pork and vinegar and cook until the potatoes are completely tender, about 10 more minutes. Season to taste with more salt, pepper, and vinegar. Serve, sprinkled with the bacon, cheese, and the remaining cilantro.

From Fine Cooking 90, pp. 41, December 4, 2007

Jeanne’s note: I made Green Chile Stew with the leftover pork from Roasted Pork Loin with Maple-Mustard Crust. Pat the Green Chile Stew turned out really, really well. Much better than I anticipated. I used some New Mexico green chiles from the freezer, even though I had poblanos. I used 6 small ones and it was very hot, but we like it that way. Used Yuengling lager and queso fresco. Quite delicious and didn't taste a bit like leftovers. I got the boneless pork roast on sale for 2.19 a lb, I bought the rib end, I like rib chops better than the sirloin chops. It was a very good deal. Of course the apple cider cost about as much as the roast, lol.

 
I was just going to suggest this! I used to have these in Puerto Rico. YUM! Use a panini grill.

 
The above recipes are made from this Roasted Pork Loin with Maple Mustard Crust

which is really good. Your leftover sirloin pork would be good in any of those recipes.

Roasted Pork Loin with Maple-Mustard Crust
by Tony Rosenfeld

Leave some fat on the outside of the pork because it browns beautifully and bastes the roast. For the juciest results, let the pork sit in the brine for at least 8 hours but preferably 16 to 18 hours. You can scatter wedges of fennel and apple in the pan to absorb the wonderful drippings during cooking. They also prevent the glaze from scorching on the bottom of the pan.

The point of this dish is to serve the pork loin on a special night with ample leftovers to make zesty, weekday meals like Grilled Roast Pork Cubano Sandwiches, Chinese Pork & Mushroom Wraps, and New Mexican Pork & Green Chile Stew.

Serves four as a main dish, with enough leftovers to make all the remaining dishes.

For the Brine:
8 cups cold apple cider or juice
3/4 cup kosher salt
1/4 cup light brown sugar
2 cloves garlic, smashed
3 sprigs fresh thyme
One 4-lb. boneless pork loin roast (or two 2-lb. loins), trimmed only if it has a thick layer of fat

For The Roast:
1/4 cup maple syrup
3 Tbs. whole-grain Dijon mustard
2 tsp. chopped fresh thyme
3/4 tsp. freshly ground black pepper; more to taste
1 large fennel bulb or 2 small bulbs, quartered, cored, and thinly sliced
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
1 Tbs. olive oil
1/2 tsp. kosher salt


Brine the pork:
Combine 2 cups of the apple cider or juice with the salt, brown sugar, garlic, and thyme in a 3- to 4-quart saucepan and bring to a boil over high heat, stirring so the salt and sugar dissolve, about 3 minutes. Add the remaining apple cider or juice and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate for at least 8 hours and up to 18 hours.

Roast the pork:
Position a rack in the center of the oven and heat the oven to 450°F. In a small bowl, mix the maple syrup, mustard, thyme, and pepper. Drain the pork and pat dry with paper towels. Brush the pork all over with the mustard mixture.

In a medium bowl, toss the fennel and apple with the oil, salt, and a few generous grinds of pepper. Scatter the mixture in the bottom of a large roasting pan (large enough to hold the pork with a couple of inches of space around the perimeter). Put the pork, fat side up, on top of the fennel and apples. Roast the pork until the crust just starts to brown, about 15 minutes. Reduce the heat to 350°F and continue cooking until an instant-read thermometer inserted into the thickest part of the loin registers 145°F, 30 to 50 minutes more.

Let rest for 10 minutes and then thinly slice a quarter to a third of the pork. Serve, topped with the fennel, apple, and juices. Allow the remaining pork to cool to room temperature, wrap well with foil, and refrigerate for up to 5 days.

http://www.finecooking.com/recipes/roasted-pork-loin-maple-mustard-crust.aspx

 
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