Pork Loin 2.0

This left over recipe is an easy way to re-enjoy all that extra pork loin still in the fridge.  I know the deal, it’s not as exciting as the first night but it is too much to throw away.  Well hopefully this post can change your perception of that old piece of pork.

I actually eat leftovers quite often and have learned a lot.  My #1 piece of advice is – NEVER, NEVER, NEVER – use a microwave to re-heat food.  It sucks the life right out of already lifeless leftovers.  If you put a day old pork roast in the microwave, good luck trying to chew it.  It will be like chewing rubber.

When I re-heat meat, I normally cook it on the stovetop in the juices it was originally cooked in.  If you don’t have original juices, the next best option is to cook it in either a stock (chicken or beef) or a wine/bouillon cube mixture (a bouillon cube add to cooking wine).  This usually re-energizes the flavor, moistens it, and makes it edible.

Best of all, this is the quickest thing you will probably make all week.  Let’s face it, we are all short on time, so this technique is definitely a winning dinner strategy that will allow you to spend more time at the table and less time in the kitchen.  Try it and let me know how it worked out.

Click the links to see the squash side dish and original  pork loin crock pot meal I made a couple of days ago.  You will definitely want to pair it with something special.


Recipe Card


Adobe Spark

Watch this easy video for more. Happy cooking!


See affiliate links below for items I use in the kitchen.

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