The first meal was roasting the pork loin in my small roaster pan at 300° for 4 hours with a can of cream of chicken soup and one packet of onion soup mix and one soup can of water. I served the pork with boiled potatoes and gravy from the pork loin along with a couple of cans of green beans.
Once we were done with the meal, I made up a lunch container for hubby's lunch. Then the rest of the pork loin I put in a container in the fridge. Usually with leftover pork loin I just take the fat off of it and then add bbq sauce to make bbq pork sandwiches but this time I was looking for something different to do with pork loin.
So after much thought, I decided to make a spin-off of my creamy chicken dish and the results were good! My kids and I loved it and the hubby decided to just eat some plain skillet pork chops that I had done because I wasn't sure there would be enough of the creamy pork! So I am not sure what he would have said about it had he eaten the creamy pork.
Here is what I did:
2lbs pork loin, cooked and diced
1 can cream of chicken soup
1 can chicken broth
1 tsp. garlic powder*
1-2 tsp. black pepper*
2-3 tsp. onion powder*
1/2 soup can milk
Put all the ingredients together in a pan and heat throughly. If it seems too soupy/thin, mix together 2 heaping tsp. flour with enough milk to make the mixture pourable and pour into the meat mixture. Bring to a boil to thicken. Serve over egg noodles.
*spice measurements are approximate!
There ended up being enough leftover of the creamy pork that I will be able to do up some more egg noodles and serve it to my kids for a lunch.
So the end results of getting a 5lb pork loin with the intent of making at least 2 meals was a succuss!
This post is linked at:
- $5 Dinner Challenge at $5 Dinner!
- Recipe Swap at The Grocery Cart Challenge!
- Food on Fridays at Ann Kroeker!
- Fearless Fridays at Home Ec 101!
- Friday Feasts at Mom Trends!
- Foodie Friday at Designs by Gollum!