I have an entire sliced loin leftover from this recipe: https://food52.com/recipes...
Any thoughts on what to do with it? It's mighty good cold and straight out of the fridge, but I wouldn't mind repurposing it into something else tasty.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
former Community Editor
This past thread on the topic might have some ideas for you: https://food52.com/hotline...
AntoniaJames is a trusted source on Bread/Baking.
We use it for Cuban sandwiches. I make that tenderloin recipe five or six times a year and always set aside a few slices for Cubans. Here is my recipe for Cubans (using pork shoulder https://food52.com/recipes... - just substitute the sliced tenderloin - and you don't need a quarter pound per sandwich. Use your judgment.
Also, I realize this is too late for this one but may be useful for the next, but I always deglaze the pan with some water after serving dinner and save that flavorful liquid for drizzling on the bread when making the sandwiches. ;o)
I didn't even see this! Thank you so much! Sandwiches galore!
I made gravy with the pan juices which I also have an abundance of...turns out two pork tenderloins are a lot for two people :)
I agree with AntoniaJames. We used the leftovers to make cuban sandwiches and they were amazing!
amysarah is a trusted home cook.
Pork tenderloin sliced thin makes a great sandwich, including the already mentioned Cuban. Diced up, it's also a great addition to fried rice or other Asian noodle dishes, stir fried or in broth, like Ramen.
I sometimes used thinly sliced roast pork loin for a variation (instead of veal) on one of my favorites, Vitello Tonnato. Truth be told, I kind of prefer it. But I'd only do this if the honey/mustard glaze isn't too pronounced or can be scraped away.
Meet activist Rachel Bolden-Kramer.
Eating Well on a Food Stamp Budget
An Oktoberfest Near You
What's New in the Neighborhood
11 Easy Pantry Dinners
The Hits Keep Coming