PORK 'COMFORT' LEFTOVER ROAST
I made a Cuban garlic roast and had a lot of leftovers, it was cold and dark outside and I wanted something hot and comforting
Provided by Chef susan from San
Categories Stew
Time 1h
Yield 2-4 cups, 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in large sauce pan, add celery onion, garlic and bell pepper saute until just tender crisp, or until your liking stir in flour. add beef consomme, beef bouillon and stewed tomato's, worcestershire sauce , caraway seed and cook 30 minutes adding more liquid as needed, 10 minutes before serving add pork, black pepper and celery salt as needed, stir in sour cream heat and serve over buttered egg noodles.
PORK SUPREME
This is a delicious main dish recipe. An easy and great way to use up leftover roast pork. It's a family favorite!
Provided by Sudie Blanchard
Categories Meat and Poultry Recipes Pork
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oil in a skillet or frying pan over medium-high heat. Add pork and onions; cook until evenly browned. Add mushrooms and saute for 5 minutes. Remove pork and vegetables and place on a side dish.
- Return pan to heat, add butter and stir until melted. Add flour; stir constantly until a paste forms. Slowly add milk and stir until gravy thickens. Stir in tomato sauce, brown sugar, lemon juice and salt. Return pork mixture to pan, stir and simmer until meat is tender. Serve over noodles or rice.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 20.5 g, Cholesterol 72.8 mg, Fat 21.4 g, Fiber 2.2 g, Protein 20.7 g, SaturatedFat 9.5 g, Sodium 982.4 mg, Sugar 11.6 g
LEFTOVER PORK AND VEGETABLES
When I buy pork roast that's too much for two people, I have this second-day dish in mind. It's a family favorite that doesn't taste like leftovers. -Shirley Tower, Southwick, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.
Nutrition Facts :
PORK ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture. Liberally sprinkle the pork loin and ribs with the smoked paprika, 1 tablespoon salt and 2 tablespoons cracked black pepper. Add some oil to a cast-iron skillet or roasting pan, then place the rack of ribs, curved-side down, in the skillet and place the loin, fat-side up, on top of the ribs. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes.
- While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an oblique cut: Place a vegetable on a cutting board and hold your knife at a 45-degree angle to the vegetable. Cutting roughly 1-inch slices on the diagonal, roll the vegetable a quarter turn toward you each time you make a cut so you're cutting point to point until the vegetable is completely cut. Add the carrots, parsnips, potatoes, turnips, garlic and thyme to the skillet with the pork roast. Drizzle with some olive oil and sprinkle with salt and pepper. Return the skillet to the oven and continue to cook until the loin reaches 145 degrees F.
- Transfer the pork loin to a cutting board to rest and tent with foil. Return the skillet to the oven and cook until the ribs and vegetables are cooked through, about 30 minutes.
- Remove the skillet from the oven, transfer the vegetables to a platter and transfer the ribs to a cutting board.
- For the pan gravy: Heat the same skillet over medium heat. Add the flour and whisk until it absorbs the fat in the skillet. Slowly whisk in the cider and 1 cup water and bring to a simmer, whisking constantly to smooth out any lumps, until the sauce thickens slightly, about 2 minutes. Stir in the parsley and set aside.
- Cut the rack of ribs into individual ribs and scatter over the roasted vegetables. Slice the pork loin and shingle onto the platter. Spoon the pan gravy over the top and serve.
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- Mexican Rice With Pork. If you like rice, you'll love this recipe for Mexican rice with pork. You can make it with leftover brown or white rice (or cook a new batch of rice) and add just a few diced vegetables and seasonings for flavor.
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- Pad See Ew With Leftover Pork. When subbing leftover pork in for chicken to make a variation of pad see ew, there's no need to marinate it. Just skip right to stir-frying the vegetables and the pork together.
- Easy Pork and Noodle Bake. Make this easy pork and noodle bake for a quick and inexpensive weeknight dinner. Instead of browning the pork first, add the diced leftover pork roast after you sauté the onion and celery.
- Spicy Pork Jambalaya. If you like a dinner with a little spice, give this zippy spicy pork jambalaya a try. Diced leftover pork and andouille sausage provide protein to this rice and black-eyed peas combination, while Cajun seasoning and cayenne pepper give it that signature kick.
- Pork and Spaghetti Casserole. If you have a can of cream of mushroom soup, frozen mixed vegetables, and spaghetti in your kitchen, plus the leftover pork roast, you'll be able to whip together this delicious pork and spaghetti casserole in no time.
- Leftover Pork and Potato Hash. If you have some cooked potatoes along with the leftover pork roast, you can put together this skillet dinner in no time.
- Leftover Pork Pot Pie. We may be most familiar with chicken pot pie, but you can make this pastry-topped one-dish meal with pork, too. This leftover pork pot pie recipe calls for making your own pie crust, but feel free to use a prepared puff pastry or pie crust, instead.
- Quick Pork and Rice Casserole. This creamy quick pork and rice casserole comes together easily for a filling meal that your whole family will love. Leftover pork roast, onion, celery, cooked rice, soy sauce, and cream of mushroom soup are combined and baked until hot and bubbling.
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