Pork loin is a versatile cut of meat that you can cook in a number of ways. Pork loin is also simple to prepare, making it a viable choice when entertaining. If you happen to have leftovers, you can reheat and enjoy the pork loin without it becoming overly dry. Slicing and adding a bit of stock or leftover gravy when reheating will keep the loin moist and add flavour.
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Things you need
- Baking pan
- 2 cups chicken broth or gravy
- Aluminium foil
- Cast iron skillet
- 2 tbsp vegetable oil
Cut the pork loin into 3/4-inch-thick slices. Doing so will help promote quick heating and prevent it from drying out.
Preheat the oven to 135 degrees Celsius. Fan the pork loin slices onto a baking pan so they rest slightly on top of each other. Add chicken stock to the pan. If you are using gravy, pour it over the top of the pork loin. The addition of stock or gravy will replace the moisture lost while reheating the pork loin. Cover the pan tightly with aluminium foil. Heat until the internal temperature of the pork is 71.1 degrees Celsius.
Place vegetable oil in a large skillet and heat on medium high. When the oil is hot, sear both sides of the sliced pork loin until slightly browned. Reduce the heat to medium-low and add 1 cup of chicken broth or top with gravy. Cover and heat until the internal temperature reaches 71.1 degrees Celsius. This is a quick-heat method for leftover pork loin. The process of searing the pork will also aid in retaining moisture and adding more flavour.
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