This is a delicious main dish recipe. An easy and great way to use up leftover   roast pork. It's a family favorite!

Pork Supreme

vegetable oil

pork loin,

onions, sliced

(8 ounce) package fresh mushrooms, sliced

butter

all-purpose flour

milk

tomato sauce

brown sugar

lemon juice

salt

Heat oil in a skillet or frying pan over medium-high heat. Add pork and onions; cook until evenly browned. Add mushrooms and saute for 5 minutes. Remove pork and vegetables and place on a side dish.


Return pan to heat, add butter and stir until melted. Add flour; stir constantly until a paste forms. Slowly add milk and stir until gravy thickens. Stir in tomato sauce, brown sugar, lemon juice and salt. Return pork mixture to pan, stir and simmer until meat is tender. Serve over noodles or rice.


I used leftover pork tenderloin for this.  I followed the recipe exactly except I only used 1 whole onion.  Three just seemed like a lot and would have been mostly onion if I didn't cut it down.  We enjoyed the "sweet" flavor that browning the onions gave it.  The brown sugar was just right. Served over egg noodles and was even better the next day.  Thanks for a great way to use leftover pork!

I used leftover porkloin roast in this added some garlic powder and some italian seasonings. Served this over pasta with grated romano cheese. My family really enjoyed this. Easy to make and a good way to use up the leftovers. I plan to try this with chicken also.

We are a flat of students, and when looking for a pork recipe of ANY kind we stumbled across this wee jem.
It is easy to make and most of the ingredients you should have lying around the house.
The taste can be a bit sweet, but just add a little less sugar...
Not the fanciest recipe on this earth, but tastes great!

This is a good recipe for leftover pork roast. To cut the fat calories I omitted the oil and sweated the onions & mushrooms with 1-2 Tbsp water instead. I also omitted the butter & flour to thicken the gravy and used 3 Tbsp cornstarch instead. This cuts the fat from 51% to 10% which is significant for anyone watching their calories. I found the sauce a little to tomatoey and omitted the brown sugar & added 2 cloves of minced garlic & 1 Tbsp dried oregano.

I had a good amount of leftover pork tenderloin that I wanted to use up and this recipe was just the ticket. I usually make barbeque, but this is a much better recipe. The pork was very tender and the sauce was wonderful. I served it over rice and added a side vegetable and it was a quick dinner.

My family loved this recipe. It was perfect for using a leftover pork roast we had the previous night. Nice flavor. I highly recommend trying this recipe to anyone.

I never know what to do with leftover roasts...they get boring the second time around. This is awesome! My husband and I both loved this recipe. I like others didn't have tomato sauce so I used spaghetti sauce instead and added garlic (I rarely cook without it!). Other than that I followed it to the tee. For those who have tried it and didn't like it or felt it "was bland" try it again. This time don't use a non-stick pan for browning the meat and onions. You don't get the roux you need to give it flavor. I have every intention on trying this again with leftover beef and chicken. There's no reason that this won't work with any meat! Absolutely loved it! Thanks!!!

This was a quick and tasty way to use up our leftover pork loin. Everyone enjoyed it; the only changes that I made were to eliminate the lemon juice and double the brown sugar...I also carmelized the onions and only used 1. It was a winner!

Not too hot. The sauce was a little disconcerting. Too sweet or something. I am looking for ways to use up pork from a port roast but I will not make this again.

pork supreme

Prep Time: 15 minutes

Cook Time: 1 hours, 15 minutes

Total: 1 hours, 30 minutes

Servings: 5

Cost: $5.88 /serving

Author : Sudie Blanchard

Ingredients

Instructions

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