Leftover Pork Loin and What To Do With It
Leftover pork loin? Don’t fret, we’ve got you covered. Leftover’s do not have to be boring! With a little imagination, you can create beautiful, quick and easy dishes for a weeknight meal or even, dare I say, a dinner party? You decide.
Pork Tender Loin and how to use the leftovers
The other night while perusing my freezer I found this massive pork tenderloin that I had purchased a few weeks back. I actually got a screaming deal on it at a butcher shop, however, being in a rush upon returning home I didn’t exactly have the time to portion it before I froze it. It happens.
BUT because I didn’t portion it I was left with a pork loin the size of a loaf of french bread. Seriously, it was gargantuan. Feeding a household of five people, I really wasn’t worried. I thought we would have “some” leftovers and that would be great for sandwiches throughout the week and I was perfectly okay with that.
HOWEVER, life happens. The night that I decided to tackle this pork loin, the oldest had to go and help a friend move, the other one had plans with the girlfriend and there I was with my daughter and my husband and enough food to feed an army lol
So, what shall we do?
Personally, I am not a huge fan of leftovers. I do not enjoy eating the same thing every day so I like to switch whatever leftovers I have up a bit and make them totally different!
Leftover pork loin – two ways!
I have been craving some sort of dish with polenta. Normally I would use my go-to Italian dish which is how I really love to enjoy polenta, however, I wanted to do something different. Not to mention quickly. I mean we are talking leftovers, right? They shouldn’t be complicated.
So, I had a package of already prepared polenta in the cupboard and I went to work.
Slice your prepared polenta about a 1/4″ in thickness and lay on a baking tray. Sprinkle salt, pepper, and garlic on both sides.
In a preheated skillet with 1 tablespoon of olive oil, fry off your polenta until creamy. This takes around 4-6 minutes total. Once cooked, remove back to the baking tray and set aside.
Preheat your oven to 250 degrees. I know it sounds low but we are only warming these through as we are using leftover pork loin, it is already cooked.
Slice your leftover pork loin into thin slices, about a 1/8″ or as thin as you can get them with a knife. Lay on a baking sheet season with salt and pepper. Brush each slice with prepared or homemade BBQ sauce. Be sure to season each side.
Place in your oven to warm for 12-15 minutes or until warmed through.
While your leftover pork loin slices are warming, poach a few eggs and set them aside in an ice bath until you are ready to assemble your dish.
Once everything is cooked and warmed through, assemble! Start with a slice of polenta, slice of pork loin, and alternate until your top piece is polenta. We used three slices polenta and two slices of leftover pork loin. Top with your warmed poached egg and voila! Dinner.
We served this dish with our Salsa Borracha and I can tell you all of the flavors married perfectly. I was pleased with the burst of spices and flavor while consuming this dish. We also prepared rosemary and garlic fries in the air fryer.
Leftovers can be gorgeous 🙂
- 1 package of prepared polenta - sliced ¼" thickness
- 10 slices of leftover pork loin - sliced ⅛" thin
- ½ cup barbecue sauce - prepared or homemade
- 5 poached eggs
- salt and pepper to taste
- Salsa Borracha (optional)
- Slice polenta into ¼" thick rounds. Lay on a cookie sheet and season both sides with salt and pepper. Working in batches, add each round to the pan and cook 3-4 minutes on each side. Remove from heat and return to cookie sheet until ready to use.
- Slice leftover pork loin into thin slices, about ⅛" thick or as thin as you can get them. Lay out on a baking sheet and season, each side, with salt, pepper, and barbecue sauce. Place in your oven for 10-15 minutes until warmed through.
- Poach five eggs to serve on top if your polenta bombs
- Start by placing a polenta round on your plate and adding a slice of leftover pork loin, folded in half, atop the polenta. Alternate layers, ending with polenta on top. Top with a poached egg.
- Serve with Salsa Borracha or any salsa verde and ENJOY!
Leftover pork loin – day two!
So, I still had about a pound of leftover pork loin even after preparing our polenta bombs (I told you the pork loin was massive lol) The second night we opted for something light and super quick.
I apologize for the image quality on these, however, like I said, they were super quick and I had a houseful of very hungry people lol So, cell phone camera is what happened!
First, I wanted to get the vegetables marinating so I sliced one carrot and one daikon radish into matchstick-sized strips. Placed them in a marinade with water, rice wine vinegar, salt, and sugar. I let these marinate for almost an hour and they were so delicious and refreshing.
I sliced the remaining leftover pork loin into 1/2″ slices and then cubed each slice. Added this to a pan with hoisin sauce mixed with a little bit of mirin. Seasoned with salt and pepper and cooked in the pan to warm the pork loin through. I also diced half of a medium onion and sautèed that with the pork.
Using a mayo/sriracha base on the bolillo rolls, I then layered in the shaved cucumber, topped that with the leftover pork loin, then added the marinated veg, cilantro and jalapenos.
I ended up with a total of six Bahn mi sandwiches and oh my goodness were they FABULOUS!
- 6 Bolillo rolls
- 1 pound leftover pork loin - sliced ½" thick and cubed
- 1 tablespoon canola oil
- ½ medium onion - diced
- ½ cup hoisin sauce
- 2 tablespoons mirin
- ½ cup mayonnaise
- 2 tablespoons Sriracha
- 1 cup cilantro leaves
- 2 jalapenos
- 1 cucumber - shaved into strips
- 1 daikon radish- peeled and cut into matchsticks
- 1 carrot - peeled and cut into matchsticks
- 2 teaspoons salt
- 2 tablespoons sugar
- ¼ cup rice wine vinegar
- 1 cup water
- Start by placing the daikon radish and carrots into the vegetable marinade. Combine the water, rice wine vinegar (you can use regular vinegar as well), salt and sugar into a bowl. Cover and refrigerate for 45 minutes to an hour.
- Slice leftover pork loin into ½" thick slices and then cube. Add canola oil to a preheated pan and diced onions. Saute onions for 2 minutes and add pork loin. Season with salt and pepper. Add in hoisin sauce and mirin - stir to combine. Cook until warmed through - about 10-15 minutes.
- Prepare your ingredients for assembly by peeling and shaving the cucumber, removing the marinated vegetables from the liquid, mixing the mayonnaise with sriracha, preparing the cilantro and slicing the jalapeno.
- Slice bolillo rolls lengthwise without going all the way through the roll. Leave one side intact.
- Spread Sriracha mayo evenly on each side of the roll.
- Lay in shaved cucumbers and top with warmed pork
- Add marinated vegetables, cilantro, and jalapenos.
- Serve and enjoy!
I hope you try these and totally enjoy them!
These dishes are partying over on the following blogs 🙂