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Thank you for the time that you took to share your suggestions. They  
are as follows:

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Several people suggested stir-fry.
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Several people suggested reheating with barbecue sauce. You can shred  
and serve over rice or on buns.
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Grind meat for casseroles, meatleaf, soup.
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cooks.com
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there os a polish national dish that uses pork loin....called Kapusta

in a heavy pot brown an onion and then add pork loin, cut up and left  
over gravy and pan drippings.

stir

add a pkg of Borar's Head sauerkraut, well rinsed...can a can of  
Swanson's chicken stock...chopped mushrooms, a chopped apple, salt  
perpper and a tablespoon of dried dill.  Add EITHER a can of pork and  
beans....the secret to absorb and neurtalize the acid OR a diced  
potato....if desired, add a half cup of white wine

let cook until potatoes are done

I sometimes throw in a pkg of frozen sting beans and/or corn so it's  
a meal in a pot
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Chop or shred it, heat it with enchilada sauce & layer it with soft  
corn tortillas & cheese.  Bake till heated through.

This works especially well for pork.  I almost always make my own  
enchilada sauce because I can't stand any of the store bought ones.   
I start with a can of Contadina tomato sauce, half or more bottle of  
salsa, add a bunch of chili powder, garlic, a small can of diced  
roasted chilis, & maybe some sliced black olives then simmer it for a  
while with the shredded pork or chicken adding a little water or more  
tomato sauce if it gets to dry or thick.  If I want it to taste like  
Mexican mole sauce, I stir in a couple tablespoons of semi sweet  
chocolate chips before assembling the casserole.  (It sounds weird,  
but it's absolutely delicious!)  I usually use goat or sheep cheese,  
but sometimes I use regular Monterey Jack.

Sue

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