Reheating Pork loin

Unknown

I need to cook some pork loins a day ahead of time for a family gathering. Any ideas on the best way to reheat the pork?

Char-Woody

Kent, Is this a home family gathering or are you going portable and wish to take em along? If distance isn't too great, you can go mobile with them right off the cooker. If not, then I might think of using food saver vaccum bags and bag them sliced and ready to serve..then reheat in boiling water.
Probably better ideas out there. I have reheated frozen many times..no problem.
C~W[p]

Cornfed

Char-Woody,[p]When I make pork loins, I typically eat a bunch the night of the cook then slice the rest of the loin into sandwhich size pieces. I usually keep two slices in the fridge for the next day or the day after that and throw the rest in the freezer. I typically defrost for a couple of minutes in the microwave and the pork seems to maintain its texture and sometimes seems even smokier after being reheated.[p]Good eats,
Cornfed

Char-Woody

Cornfed, I have noticed that too, the smoke. It premeates the air with pleasant fragrance...We freeze alike..:-)[p]

Cornfed

Char-Woody,[p]I use my microwave about once or twice per month, and 99.999% of the time it is to reheat Q (the other .001% is for popcorn). Why do I mention this? It's that I'm a bachelor so the stereotype says I'm supposed to be eating TV dinners and other microwave type foods. This forum has changed that, though, and now I've gotten so far from microwave meals that I'm often prepping BBQ cooks a day or two in advance.[p]After hearing from you and others on the forum about these food saver bags, they're high on my list of new gadgets that I must have.[p]Beautiful day in NJ today. I'm off to ST's for a cookout.[p]Later,
Cornfed

Unknown

Cornfed,
I need to have about 8-9 pounds of pork loins and don't have time to cook on the big day, so I thought that I would cook a day ahead and then reheat in the oven (Wrapped in foil?) while I smoke some Salmon. It's a big crowd![p]Thanks for the input!

ColoradoCook

Cornfed,[p]I just acquired a FoodSaver (get the Ultra) about a month ago through an e-Bay auction, saved $75 doing it that way; it's great. Smoke up large chunks of meat, slice em up, vaccum and freeze them, you'll have dinners galour for those "not in the mood to cook days." Just acquired the 2 1/2 quart Savermate (vaccum container) for marinating (marinate in minutes rather than hours or days)and the 6 quart to make my salad fixins last weeks rather than days. Good investment.[p][p]