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Old 01-31-2012, 05:13 PM   #1
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Leftover Pork Loin....Ideas,Please !!!

I have alot of leftover pork loin.Any ideas on waht to make out of it? Thank`s.
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Old 01-31-2012, 05:47 PM   #2
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Pork chili verde!! Chile Verde Con Cerdo Green Chili With Pork) Recipe - Food.com - 20574
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Old 01-31-2012, 06:04 PM   #3
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Yep, that's what I'd do, but I do mine a whole lot easier!

Cube up the pork. Chop up an onion and a green or red bell pepper. Toss all that into a crockpot. Add a bunch of washed, chopped cilantro if you like it. Add a 12 oz. jar of green tomatillo salsa and a 28 oz. can green enchilada sauce (I prefer La Victoria but whatever you like) and let it cook til the pork is very tender. Takes about 4 hours on High or 6 to 8 max on low. Serve with more chopped cilantro, chopped red or green onion, and diced avocado to put on top if you want to. I also add 1/4 to 1/2 cup cooked quinoa to my bowl first, then ladle the chile verde on top of it.

The other thing I like to do with leftover pork loin is carnitas. (Detect a Mexican theme here?! LOL!) Cut into about 1" cubes. Line a rimmed baking sheet with foil. Put the pork in, then drizzle a couple tablespoons of melted lard or bacon fat, or even expeller-pressed coconut oil, over the pork (that kind doesn't smell or taste of coconuts) and sprinkle with some salt - I like either garlic salt or smoked salt for this. Toss until the cubes are seasoned/coated with a little fat. Put into preheated 425* or so oven, check every 10 minutes, tossing, until the pork is browning up and getting some good "crispies" - I love this stuff so much!
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Old 02-01-2012, 07:32 AM   #4
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You'd be surprised how many of your beef and ground beef casseroles can be greatly transformed just making the exact same recipe using leftover pork. I've done it with many recipes and never been disappointed.
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Old 02-01-2012, 07:36 AM   #5
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You could add the cooked meat near the end of the cooking time just to heat it through.



PORK & MUSHROOM STIR-FRY
1 tablespoon oil
2 tablespoons butter
1 pound raw pork shoulder, cut into bite-size strips
1 large onion, slivered, about 5 ounces
8 ounces fresh mushrooms, sliced
Seasonings of your choice *

In a large skillet or wok, heat the oil and butter over medium-high heat. Add the pork and onions. Stir-fry until well browned and the pork is done. Add the mushrooms and stir-fry until tender. Season as desired.

Makes 4 servings

* I used a combination of salt, pepper, garlic powder and onion powder.

Per Serving: 306 Calories; 25g Fat; 17g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
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Old 02-01-2012, 07:38 AM   #6
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I use leftover pork in my Cauli Fried Rice.
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Old 02-01-2012, 07:38 AM   #7
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NANCY'S SWEET & SOUR PORK STIR FRY VARIATION
2 tablespoons oil
1 small onion, coarsely chopped, 2 1/2 ounces
1 small carrot, thinly sliced diagonally, 1 3/4 ounces
1 clove garlic, minced
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 1/2-2 pounds leftover cooked pork loin roast, cut into 1" cubes *
1/2 teaspoon xanthan gum

SAUCE:
1/2 cup cider vinegar
1/2 cup chicken broth
1 teaspoon blackstrap molasses
2/3 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon ground ginger or a pinch of freshly grated ginger
2 tablespoons Better "Heinz" Ketchup
2 tablespoon soy sauce
2 tablespoon rice wine or dry white wine
2 tablespoon Da Vinci sugar free syrup, pineapple flavor

To prepare the sauce, whisk all of the sauce ingredients in a 2-cup measuring cup; set aside.

Heat the oil in a wok or large nonstick skillet over medium-high heat. Stir-fry the carrots and onion until the carrots are almost crisp-tender. Add the garlic, peppers and pork. Stir-fry for a couple minutes until the peppers lose some of their crunch and the pork is heated through. Lightly sprinkle the xanthan gum over the surface then quickly stir in well. Give the sauce a quick stir then pour it into the wok. Bring the sauce to a boil; cook and stir just until it thickens slightly. Much more cooking at this point will result in soggy vegetables. Serve over chopped iceberg lettuce, if desired.

Makes 6 servings

* About half to two thirds of a cooked pork loin roast.

With granular Splenda:
Per Serving: 279 Calories; 11g Fat; 32g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8g Net Carbs

With liquid Splenda:
Per Serving: 268 Calories; 11g Fat; 32g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
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Old 02-01-2012, 07:40 AM   #8
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ORANGE PORK WITH PEPPERS
2 tablespoons oil
1 small onion, slivered, 2 1/2 ounces
2 medium carrots, julienned, 5 3/4 ounces
1 pound leftover roast pork, julienned
4 small bell peppers, julienned *
1 teaspoon xanthan gum
Sauce (see recipe below)

Heat the oil in a wok over medium-high heat. Add the onions and carrots; stir-fry just until the carrots start to lose a little of their crunch. Add the pork and peppers. Stir-fry until the pork is heated through and the peppers are tender-crisp. Sprinkle the xanthan gum over the meat and vegetables; mix well. Pour in the sauce mixture and cook until thickened.

Makes 4 servings

* I used one each green, red, yellow and orange or about 11 ounces of pepper strips.

SAUCE:
1/2 cup chicken broth
1/2 cup fresh orange juice, you'll need 2 small oranges
1 teaspoon finely grated orange zest
1/4 cup white vinegar
2 tablespoons plus 2 teaspoons soy sauce
1/4 cup plus 4 teaspoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon blackstrap molasses
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1/8 teaspoon cayenne
1 teaspoon Polaner minced jalape˝os, optional

Whisk together all of the sauce ingredients in a small bowl or 2-cup measuring cup.

With Carrots:
With granular Splenda:
Per Serving: 330 Calories; 14g Fat; 33g Protein; 18g Carbohydrate; 3.5g Dietary Fiber; 14.5g Net Carbs

With liquid Splenda:
Per Serving: 322 Calories; 14g Fat; 33g Protein; 16g Carbohydrate; 3.5g Dietary Fiber; 12.5g Net Carbs

Without Carrots:
With granular Splenda:
Per Serving: 314 Calories; 14g Fat; 33g Protein; 15g Carbohydrate; 3g Dietary Fiber; 12g Net Carbs

With liquid Splenda:
Per Serving: 306 Calories; 14g Fat; 33g Protein; 13g Carbohydrate; 3g Dietary Fiber; 10g Net Carbs
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Old 02-01-2012, 07:45 AM   #9
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Mmm chili verde sounds great!!! I usually cube it and saute with onion. garlic, and veggies like cauliflower, cabbage, or zucchini to make what I call hash.
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Old 02-01-2012, 10:18 AM   #10
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WOW !!!!!!!!!!!! Thank ALL OF YOU !!! Every recipe looks great. I will have a hard choice picking one. Thank`s so much.
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Old 02-01-2012, 04:40 PM   #11
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Mix pork with taco seasoning and have taco salad.
Mix pork with bbq sauce.
Put pork in broth, add veg to make soup.
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