Reheating pork (& keeping moist) ?

iMax · 02-08-2011 12:48PM #1

Did a pork loin yesterday & it was georgous. I rub in olive oil, cracked salt & pepper, little tabasco sauce (all premixed), then sear it, I then roast it with water in the pan underneath (topped up midway through), it comes out with a delicious crust & extremely moist & flavourfull.

Previously any leftovers would have been allowed to cool, then refrigerated & used in sandwiches, but I feel like doing tonights dinner with it instead.

I was thinking of doing pulled pork sandwiches - toasted ciabatta, iceberg lettuce, red onion marmalade, served with sweet potatoe wedges.

But... How do I rehear the port & keep it moist ? Previousl experience of reheating pork has had it extremely dry. The leftover joint is unsliced.

Any help or suggestions to other recipies?

trackguy · 02-08-2011 01:51PM

I'd probably slice it thinly as possible an reheat in stock which you could flavour to suit whatever dish you are making.

I think if you sliced it thinly enough and reheated it like this you could even shred it for pulled pork sandwiches.

olaola · 02-08-2011 02:11PM

Hm, I'd say err on the side of caution and eat it cold. Nothing worse than dried out meat.

iMax · 02-08-2011 10:40PM

Did it in vegetable stock with BBQ flavouring & it came out fantastic.

Reheating pork (& keeping moist) ?

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