leftover pork loin recipe

Written ByJenny Smyth Posted on
leftover pork loin recipe
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The Best leftover pork loin recipe

I’m so glad I can finally share this leftover pork loin recipe with you all. It’s a game-changer for any home cook looking to make the most of their meal prep. The dish has its roots in traditional Southern cuisine, where pork loin was often slow-cooked in a rich gravy to bring out its tender flavor.

When I first made this recipe, I was blown away by how easily it transformed leftover pork loin into a mouthwatering main course. My family devoured it in minutes, and I knew I had to share it with the world. The magic of this recipe lies in its simplicity and adaptability.

By slow-cooking the pork loin in a mixture of stock and spices, you can unlock a depth of flavor that’s hard to achieve with other cooking methods. And the best part? It’s ridiculously easy to scale up or down depending on your needs.

As a busy mom, I’m always on the lookout for recipes that can be adapted to suit our family’s ever-changing schedule. This leftover pork loin recipe checks all the boxes: it’s quick, delicious, and perfect for meal prep or special occasions alike. One of my favorite things about this recipe is how well it stores and reheats.

Whether you’re making it ahead of time for a potluck or reheating leftovers for a quick weeknight dinner, this recipe never fails to impress. Of course, there are plenty of ways to customize this recipe to suit your tastes. Feel free to add your favorite spices or herbs to give it an extra boost of flavor.

You could also serve it with a side of roasted veggies or creamy mashed potatoes for added texture and variety. But no matter how you choose to serve it, I promise you’ll be amazed at how this humble leftover pork loin transforms into a show-stopping main course.

Creamy Pork Loin and Mushroom Stroganoff

Creamy Pork Loin and Mushroom Stroganoff

4.6 from 1758 votes

Transform leftover pork loin into a rich and creamy stroganoff. Tender strips of pork are simmered in a savory mushroom sauce and served over egg noodles.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Stroganoff

2 tablespoons butter
1 medium onion, diced
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup sour cream
1 tablespoon Dijon mustard
2 cups cooked leftover pork loin, cut into 1/2-inch strips
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

For Serving

8 ounces egg noodles, cooked according to package directions

👨‍🍳Directions

1Melt the butter in a large skillet over medium-high heat until it sizzles.
2Add the diced onion and sliced mushrooms, cooking for 5 to 7 minutes until the mushrooms are browned and the onion is translucent.
3Stir in the minced garlic and cook for 30 seconds until fragrant.
4Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
5Gradually pour in the beef broth while whisking to prevent lumps.
6Bring the mixture to a simmer over medium heat and cook for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
7Reduce the heat to low and stir in the sour cream and Dijon mustard until fully combined and smooth.
8Add the leftover pork loin strips and cook for 3 to 4 minutes, just until the pork is heated through.
9Season the stroganoff with salt and black pepper to taste.
10Serve immediately over hot cooked egg noodles and garnish with fresh chopped parsley.

🔧Equipment

Large skillet
Wooden spoon
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a lighter version, substitute Greek yogurt for sour cream and use whole wheat egg noodles. You can also add a splash of white wine with the broth for extra depth of flavor.

Watch Video Of How Creamy Pork Loin and Mushroom Stroganoff Works

This leftover pork loin recipe has become a staple in our household – not just because it’s ridiculously easy but also because it’s incredibly versatile. Whether we’re looking for a quick weeknight dinner or want something more substantial for special occasions, this recipe delivers every time.

Plus, its adaptability makes it perfect for meal prep and storage ideas galore! So go ahead – give this simple yet impressive leftover pork loin recipe a try tonight.

❓ Frequently Asked Questions About Creamy Pork Loin and Mushroom Stroganoff

Q: What is the ideal temperature for slow-cooking pork loin?

A: For this recipe, we recommend slow-cooking the pork loin at 275°F (135°C) for at least 2 hours, or until it reaches an internal temperature of 145°F (63°C). This will ensure that the meat is tender and juicy throughout.

Q: Can I use any type of stock for this recipe?

A: While chicken broth is our go-to choice for this recipe, you can experiment with other stocks like beef broth or even vegetable broth if you prefer. Just keep in mind that each will impart slightly different flavors to the final dish.

Q: How do I know when the pork loin is done?

A: Use a meat thermometer to check the internal temperature of the pork loin. When it reaches 145°F (63°C), remove it from heat and let it rest for at least 10 minutes before slicing and serving.

Q: Can I make this recipe in advance?

A: Yes! This leftover pork loin recipe is perfect for meal prep. Simply cook the pork loin as directed, then refrigerate or freeze until ready to serve. Reheat as needed and enjoy!

Q: What if I don’t have any stock on hand?

A: No problem! You can use water as a substitute in a pinch. Just be aware that the resulting dish may not be as rich and flavorful as one made with stock.

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