I have about 2.5lb of a boneless pork loin that I roasted with a garlic, sage & thyme rub. Any ideas on how to use the leftovers or how I can reheat without drying it out? Also, will it keep until Wednesday (cooked Sunday evening) Thanks everyone!
Ending up with an overcooked slab of inedible meat has scared plenty a talented cook away from pork tenderloin. Thankfully Lisa Lavery of the CHOW Test Kitchen has no such fear; in this video recipe, she shares tips on how to end up with a delicious, juicy dinner using our Easy Roasted Pork Tenderloin recipe.