Pork Comfort Leftover Roast
Transform your leftovers into a cozy, hearty meal with this Pork Comfort Leftover Roast recipe. Perfect for making the most of extra pork roast, this dish features tender bite-sized pork pieces simmered with a medley of aromatic vegetables like onion, carrot, celery, and optional potato for added substance. A rich and velvety broth, thickened with a buttery roux and infused with warming herbs like thyme and rosemary, ties everything together for a deeply satisfying spoonful. Finished with a swirl of milk or cream for added richness and a sprinkle of fresh parsley, this comforting skillet meal comes together in just under an hour. Ideal for weeknight dinners, it’s delicious on its own or served alongside crusty bread for soaking up every last flavorful drop.
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Recipe Information
Ingredients
- 2 cups leftover pork roast
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large carrot
- 2 celery stalk
- 3 garlic cloves
- 1 large potato (optional, for extra heartiness)
- 4 cups chicken or vegetable broth
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup milk or cream
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Dice the leftover pork roast into small, bite-sized pieces and set aside.
Peel and finely chop the onion, carrots, and celery. Mince the garlic. If using, peel and dice the potato into small cubes.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, carrots, celery, and potato (if using) to the pan. Sauté for 5-7 minutes until the vegetables begin to soften.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
In a small bowl, combine the butter and flour to make a paste (roux). Push the vegetables to the edges of the pan, then melt the butter in the center. Once melted, stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable broth while stirring to combine with the roux. This will create a creamy base for the dish.
Add the diced pork to the skillet along with the dried thyme, rosemary, salt, and black pepper. Stir to evenly distribute the seasonings.
Bring the mixture to a simmer and let cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Stir in the milk or cream and gently heat for an additional 2-3 minutes without boiling.
Taste the dish and adjust the seasonings with more salt or pepper if needed.
Serve hot in bowls, garnished with fresh parsley if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1157 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
