Okay, 2 people can eat only so much pork tenderloin. Ideas for leftovers, please? Many thanks.

Thai Pork Salad with Chili Dressing, another I've saved.

This one is from Cooking Light.

* Exported for MasterCook 4 by Living Cookbook *

Thai Pork Salad with Chili Dressing

Recipe By :
Serving Size : 6 Preparation Time: 0:00
Categories : Pork Salad


Amount Measure Ingredient -- Preparation Method

2 oz uncooked bean threads (cellophane noodles)
2 cups shredded napa (Chinese) cabbage
1 1/2 cups thinly sliced seeded cucumber
1 1/2 cups Simply Roasted Pork (1/4-inch-thick
-- slices, about 9 ounces)
1 cup thinly sliced red bell pepper strips
3/4 cup finely shredded carrot
1/2 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1/4 cup finely chopped fresh mint
1 serrano chile, seeded and finely chopped
1/4 cup finely chopped green onions
3 Tbs fresh lime juice
3 Tbs seasoned rice vinegar
2 Tbs sugar
1 Tbs fish sauce
1 Tbs roasted peanut oil
1 1/2 tsp roasted red chili paste (such as Thai Kitchen)
1/4 tsp salt

1. Pour boiling water over noodles; let stand 8 minutes or until tender.
Drain and rinse with cold water. Drain. Snip noodles with kitchen shears.
Combine noodles, cabbage, and next 8 ingredients (through serrano) in a
large bowl, tossing gently. Combine green onions and remaining ingredients,
stirring with a whisk. Pour green onion mixture over cabbage mixture; toss
gently to coat.

Comments: Thai roasted chili paste combines the kick of chili paste with a
smoky flavor. It can be found in most Asian markets. If it is unavailable,
chili paste with garlic or Sriracha is a good substitute.


- - - - - - - - - - - - - - - - - -

 
New Mexican Pork & Green Chile Stew

I'm not sure how this would go with your pork flavors, but I made it from leftover pork loin that was marinated in apple cider and had the mustard maple crust as suggested in the Fine Cooking magazine and it was delicous.

Another suggestion would be Cuban sandwiches.

* Exported for MasterCook 4 by Living Cookbook *

New Mexican Pork & Green Chile Stew

Recipe By : Fine Cooking
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pork



Amount Measure Ingredient -- Preparation Method

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

1. Position an oven rack 6 inches from the broiler element and heat the
broiler to high.

2. Toss the chiles with the oil, 1/4 teaspoon 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.

3. 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 teaspoon salt, and cook, stirring, until
they soften and brown in places, about 6 minutes. Add the cumin and cook,
stirring, for 30 seconds.

4. 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.

Recipe Source: Fine Cooking


- - - - - - - - - - - - - - - - - -

 
Make sure you slice some really thin and then make a sandwich. . .

with a couple of slices, a little grainy mustard mixed with some mayo and black pepper, lettuce, ripe tomato, on lightly toasted bread. This stuff is so lean that it makes a very light sandwich!

 
Shred or chop finely leftover pork and warm up in micro with a little bbq sauce and serve on

toasted English muffin or bun.

 
Use slices as the pork in a Cuban Sandwich. Put pork, ham, swiss cheese, dill pickle slices

and yellow mustard on a bolillo or other french-type roll. The order is significant because it affects the flavor.

Slice the bread open face so that both halves are still barely connected and spread mustard on both halves. Add the ham, and then the roasted pork.

Add your Swiss cheese and then a few pickle slices.

Make sure to brush some softened butter on the outside of the bread. Place the sandwich in a Cuban sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch.

You can also place the sandwich in a hot skillet and press down on it with a heavy kitchen object, maybe a baking pan (some use a brick wrapped in tin foil when nothing else is available.)

When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges

 
forgive me, but am I the only one who likes pork sandwiches with salt/pepper and Miracle Whip??

Yes, it just must be Miracle Whip.

 
Steve2, these were delish! Used yellow mustard and dill pickles and butter, Oh My.

Now on to one last round, which recipe to choose next (?), and then the little piggy piece will be gone forever.

 
You must log in or register to reply here.
Back
Top