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Would you use week-old cooked pork loin for a bolognese sauce?

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Would you use week-old cooked pork loin for a bolognese sauce?

nomadchowwoman | Oct 18, 2010 09:26 AM

I cooked a large pork loin in the oven, kept it in the fridge five days while we ate leftovers, then froze what was left. On Saturday i took it out and thawed it (in the fridge), intending to use some for sandwiches with our soup Saturday night. But I forgot about it, and as I am about to throw it out, I am wondering if it would be pushing it too far to chop it up and make bolognese sauce. It still looks, smells, and tastes fine. Thoughts?

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