I've about given up on commercial pork loin - it always turns out dry and flavorless. Yes, I know about brining, but to me a brined pork loin tastes like salt water - not an improvement, although it usually is juicy. But that's another issue.
I roasted one last night (actually two tied together to make one large roast), and did everything I could to preserve moisture and flavor - took it out at 139 and let it rest, covered, the whole deal. It still tastes like sheetrock (I exaggerate - it's not really that bad, but it's pretty dry and tough).
The problem is, I've still got a lot of meat left over, that I'm not crazy about the idea of eating. But I don't want to throw it away, either. Any ideas on how to revive it into something delicious? Maybe a nice spicy stew or etouffee-type dish? Please help!