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Pork Roast leftover plan- a little late but still worth the post

What do you do with half of a 13 lb. center cut pork roast left over after Christmas dinner?  Search the Internet for recipes that will use this creatively and not just reheated or used in a sandwich.  My family Christmas this year was held at our house and to get our entire family together we had it on the 26th.  When you count all of my brothers and sisters,  spouses, grandchildren and their significant others or spouses,  great grandchildren and my mother you have 33 people. 
 
The whole family minus the twins at my niece’s wedding this summer
 
 
The main course was roast pork loin at the request of my mother.   I estimated needed 10 pounds, hubby thought that was not enough.  When I spoke to the butcher he agreed with hubby so we updated the order to at least 12 pounds.   When I got to the store for pickup the total weight was 12.88 pounds. 
 
 
I cut the roast in half before baking  so that it would cook quicker.   Now my favorite way to cook a pork roast is with kosher salt and fresh rosemary rubbed over the top.  The initial baking time and temperature is 325 degrees for 20 minutes a pound.  Works every time and should register around 145 when it comes out of the oven with a 15 to 20 minutes rest time before carving.
This roast cooked beautifully and went well with the full smorgasbord of food we had.  When dinner was all said and done I had a full half of the roast left over (6+ pounds), more than half a pan of Lasagna.  Not many people were interested in leftovers with a full counter of dessert delights to finish off the night. 
 
 
 
The evening ended pretty early with all of the little ones getting sleepy with this being their 3rd or 4th Christmas celebration.  Very few leftovers went home with my family, except my mom and her request for stuffing and pork left overs, which left us with a large quantity to take care of.   It seemed that everyone had their own leftovers from the previous celebrations that we were left to become creative.  So I took the 6 pound roast, cut it into thirds and froze two of them.  The last piece was used in this recipe hubby found on Food.com.   This was pretty easy to make and had great flavor. We even had leftovers from this that we saved for my mom.

Hot off the stove the steam can be seen rising

Nice size pieces of pork and tomatoes can be seen over a bed of noodles

Roast Pork Comfort 

Ingredients:

1 -2 lb cooked pork, cut in cubes

2 celery ribs, diced

1/2 onion, diced

3 garlic cloves, minced

3 tablespoons butter

1 bell pepper, diced

2 tablespoons flour

1 (16 ounce) can tomatoes, stewed

10 ounces beef consommé

1 tablespoon Worcestershire sauce

1 beef bouillon cube

1 teaspoon caraway seed

fresh ground pepper

celery salt

1 cup sour cream

buttered egg noodles or white rice

Melt butter in large sauce pan, add celery onion, garlic and bell pepper sauté until just tender crisp, or until your liking stir in flour. add beef consommé, 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 or white rice.

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