jimdolittle wrote: Take the uncooked pork and slice it into medalions about 1/2 thick and layer into cast iron pot between whole slices of onion sliced 1/2 thick, salt and pepper to taste and cook until the potatoes are done..add a can of celery soup and let it rest about 10 minutes, then serve...this also works well with pork chops....left overs are wonderful the next day, if any left over....Jim
Well as in OP its already cooked,guess I could do all the rest then add the sliced cooked pork long enough to just heat it,guess this would work as well with cream of mushroom soup(alway have that on hand).thanks
We make wraps the next day with our leftover Pork.
Pork--rice--blackbeans-raw spinach--sour cream--salsa or hot sauce on a tortilla--Mmmm
If we didn't make the beans and rice when we made the pork I just use one of those boil in the bag pouches of brown rice--put in a microwave safe bowl cover with water and cook for about 8-10 minutes--great in the camper.
I would cube, add sliced potatoes, some onion, mushrooms and some condensed mushroom soup with a little water. Add any veggies that yo like and you have a quick stew.
Chop or shred the cooked loin, add Lawry's Jamaican jerk sauce and either Mc Cormick's or Spice Islands Jerk seasoning to your taste and heat tolerance. Serve with sweet potato fries and an ice cold Red Stripe. Good Eatin'.
'98 Durango w/ HD Tow Package
'98 Dutchmen Lite 26'BH "Nytta Minne"
Equal-i-zer/Prodigy
Kipor KGE3500Ti
Dianne and Tom wrote: Thanks,but its already cooked,will try to remember the rub/seasonings for next time. I just need to know what to do to make the leftovers in the freezer taste better than the original dish!
If you are going to fix each person's plate of food and then microwave the plate of food, you can still slice the loin and sprinkle a little Spike on each slice before you microwave the plate. It will really bring out the flavor of the meat.
Warm tortillas according to package directions. Spread about 2 tablespoons avocado mixture
over each tortilla,leaving a 1-inch border. Arrange Simply Roasted Pork slices down center
of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and
roll up.
Both retired. Travel with Nicky the Schnoodle. Son graduated and is teaching high school math. We notice he still prefers to use our checkbook! We still love our 2006 34' Allegro Bay XB and have 25,000+ miles on her.
I use my own dry rub (cumin, garlic salt, onion salt, black pepper, brown sugar, and paprika). Do not remove the fat layer. Cover liberaly wit the rub, working it into the meat/fat thoroughly. Wrap the loin in foil and leave it in the fridge over night. I then unwrap mine and put it in my smoker (using cherry wood chips)making sure the fat side of the loin is facing up for 4-5 hours or you could leave it in the foil and place it in your over at 225 for 4-5 hours. I slice up half of the loin for sandwiches and the other half I shred for BBQ. Next summer for a family camping trip I plan to fix a roaster full and then simmer in gravy.
2001 Chevy Silverado, 4X4
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Uses too much gas
"Jesse Tune" (undecided if I like it)
1998 23' Rockwood Ultra-Lite
No slide out
No fancy-schmancy after market gadgets
Sure I'll help you, but I'm not going to do it for you.
Shredding and saucing a cut of meat like a tenderloin sounds like it should be illegal. Tacos, burritos, fried rice / chow mein, sweet & sour pork get my vote. The meat is so tender, you want to preserve that quality and taste.
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