Cookaholics Bulletin Board

I made pork roast a few nights ago (Roasted Pork Loin with Maple-Mustard Crust, from FC) and it was really delicious. It was one of the few times I've used fennel (with a Granny Smith apple, in this case) and we loved it.

However now I've got at least two meals' worth of sliced pork leftover but nothing else. So I'd love any ideas as far as a sauce or glaze I could make to go over the pork. I looked online for ideas, but everything I saw at first glance was a glaze you put on the pork when initially cooking it. And unfortunately I'm typically clueless when it comes to throwing ingredients together or improvising. I guess the technical term for that would be recipe-dependent:).

Thanks!

Emilie

If you've got a crust on it already, I don't think you need a glaze. I'd serve it with a great side like plum chutney or an apple compote.

I can't stand reheated pork for some reason, so I usually dice it and add it to fried rice or make quesidillas with it. There's normally a container of frozen chopped pork in our freezer for those purposes.

I like it in fried rice too. Also sliced thin for sandwiches cold or in BBQ sauce for hot ones.

Mary

I'm with Mary and Jean

fitzie

Emilie, one of my favorite company dishes is a pork tenderloin over homemade creamed corn with Apple Cranberry Chutney on top. It always gets raves. Since you already have the pork, it would be easy to make the corn and the chutney. Both keep well and can be made ahead. (The pork is fantastic too btw). I always find pork loin a bit dry, so these would be a perfect complement.

The original recipe is here I would be happy to share my adaptation of the Creamed Corn and Chutney recipes if you'd like them.

Oh my gosh! Freezing leftover pork for fried rice later is a stroke of genius. How did I not think of that? I'm going to go cut it up and we'll have pork fried rice and shrimp egg rolls next week.

Alina, I would love to get your versions of the creamed corn and the chutney. My family loves corn and we can still get good fresh corn inexpensively here. I usually just use Ina's sauteed corn recipe, which is amazing considering how simple it is, but changing it up for something special would be a treat. And I really love any kind of cranberry sauce, chutney, etc.

Thanks so much!

Emilie

Here you go. I am posting all 3 dishes because the pork is so easy and so good. Hope you enjoy.
EXPORTED FROM LIVING COOKBOOK

ROAST PORK TENDERLOIN WITH CREAMED CORN AND APPLE-CRANBERRY CHUTNEY***** Servings: 6

I used a little more garlic and marinated it from Friday (4:00 am) to Sunday eve (6:00pm). I cooked it for 20 minutes in a regular oven and rested it for 10 minutes.
Oven Temperature: 400°F

2/3 cup fresh mint leaves, chopped
8 garlic cloves
3 fresh rosemary sprigs
2 shallots
3 tsp. kosher salt
1½ tsp. ground black pepper
15 TBS. olive oil divided (¾ cup + 3 TBS.)
2 12- to 14-ounce pork tenderloins, trimmed
Apple-Cranberry Chutney
Creamed Corn

Combine first 6 ingredients in processor and chop finely. Blend in oil. Transfer marinade to glass baking dish. Add pork tenderloins to marinade, turning to coat. Cover dish with plastic wrap and refrigerate for 48 hours if possible, if not for at least 2 hours.

Preheat oven to 400°F. Heat 3 TBS. oil in heavy large ovenproof skillet over medium-high heat. Remove pork from marinade. Add pork to skillet and sauté until brown on all sides, about 5 minutes. Transfer skillet to oven and roast pork until a meat thermometer inserted into center registers 160°F, about 20 minutes. Let rest closely tented in heavy duty foil for 10 minutes.

Serve with Cream Corn and Apple-Cranberry Chutney.

Preparation Time: 10 minutes Cooking Time: 20 minutes Inactive Time: 48 hours and 30 minutes Total Time: 49 hours

Recipe Type: ALINA'S ADAPTATION, Bon Appetit, Main Dish, Mint, Pork, Shallots

Source: Bon Appétit March 2003
Web Page: http://www.epicurious.com/recipes/food/ ... ney-107862

APPLE - CRANBERRY CHUTNEY****

Although it's a perfect complement to pork, this chutney would also be tasty served with other roasted meats. This recipe is an accompaniment for Roast Pork Tenderloin with Creamed Corn. The original recipe called for raisins, but I prefer cranberries. Can be prepared up to 2 weeks ahead. I had some problems making this, but in the end it was wonderful, tangy and sweet. I tried subbing 1 cup of Splenda for the sugar and it never thickened. It did reduce, so I ended up adding more vinegar and ¼ cup of sugar and still could not get it to thicken. I gave up and added the fruit (I used apples and dried cranberries). I also did not have enough granny smiths so I added a Gala. Despite the fact that the vinegar had reduced to 1 cup without thickening, the final result was great. Sweet first with a tart kick at the end. Perfect with the pork and the corn. I will make it again, using some sugar with the vinegar at first and then the Splenda.

Servings: 12 Yield: Makes about 3 cups

1 cups apple cider vinegar (original 2 cups)
¼ cup brown rice vinegar
¼ cup white balsamic vinegar
1 cups sugar (original 2 cups)
½ cup Splenda
2 lbs. Granny Smith apples, peeled, cored, cut into ¾-inch pieces (about 7 cups)
1 cup dried cranberries or raisins
5 whole cloves
2 tsp. kosher salt
1 tsp. garlic chili sauce (original 1 tsp. dried crushed red pepper)
1½ tsp. good quality ground ginger or use freshly grated

Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Add Splenda if using and boil without stirring until syrupy and reduced to 1½ cups, about 20-25 minutes (as with caramel, it goes from liquid to thick and over reduce in a minute, so watch carefully after 20 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. Can be prepared up to 2 weeks ahead. Cool completely. Refrigerate in airtight container.

Preparation Time: 30 minutes Cooking Time: 45 minutes

Recipe Type: ALINA'S ADAPTATION, Apples, Bon Appetit, Condiments, Dried Cranberries, Splenda

Author: Adapted
Source: Bon Appétit | March 2003
Web Page: http://www.epicurious.com/recipes/food/ ... ney-107880

CREAMED CORN***** Servings: 6

This reheats well. Goes well with Roast Pork Tenderloin and Apple - Cranberry Chutney. For the corn, I used 5 cups thawed frozen white corn and added some salt to the onions and again used extra garlic. I did not have enough heavy cream (only 1 cup) so I added ½ cup 1% milk and a couple of large spoonfuls of Trader Joe's crème fraîche. I used my KA stick blender to puree and then added the last cup of thawed frozen corn (used yellow for the last cup). I will make it using the crème fraîche again. I think it added nicely to the flavor. We reheated some in the microwave and it was just as good as the freshly made

5 cups frozen, thawed white corn
1 cup frozen thawed yellow corn
1 TBS. olive oil
½ cup chopped onions
1 tsp. kosher salt
3 garlic clove, minced
3 TBS. all purpose flour
1½ cups low-salt chicken broth
1½ cup heavy cream
¼ cup 1% low-fat milk,
¼ TBS. Crème Fraîche

Cook 1 cup corn kernels in microwave until tender, about 2 minutes. Drain well and set aside

Heat 1 TBS. oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until soft, about 3 minutes. Add flour and stir 2 minutes. Slowly whisk in chicken broth; whisk until mixture thickens and boils. Stir in cream, milk and crème fraîche. Bring mixture to simmer. Add remaining 5 cups corn kernels and simmer until mixture is thick, stirring occasionally, about 10 minutes.

Use an immersion blender to puree the mixture in the pan and then add the last cup of corn.

Preparation Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes

Recipe Type: ALINA'S ADAPTATION, Bon Appetit, Corn, Side Dish, Vegetables

Source: Bon Appétit March 2003
Web Page: http://www.epicurious.com/recipes/food/ ... ney-107862

I'd make Cubanos.

I'm with JB...I think Andy believes pork roast is simply an excuse to have leftovers to make Cubanos.

Amy