Waiting for Leftovers

The first time around, this simple pork roast with honey-mustard sauce makes the most delicious meal, served with fresh green beans and some mashed potatoes to sop up the sauce. After that, it makes great leftovers--maybe pork fajitas or barbecued pork, even open-face sandwiches.

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This roast contains little fat and has the most appealing aroma as it cooks.

GLAZED HONEY- MUSTARD PORK ROAST

1 (3-pound) boneless pork loin roast

Salt

Freshly ground pepper

1/4 cup Dijon mustard

1/4 cup honey

1/4 cup canola or other light vegetable oil

2 teaspoons fresh lemon juice

2 teaspoons Worcestershire sauce

2 medium cloves garlic, minced

1 teaspoon cornstarch

1/3 cup reduced-sodium chicken broth

2 tablespoons heavy whipping cream

Season surface of pork roast to taste with salt and pepper. Place roast in shallow roasting pan lined with foil and roast at 350 degrees until instant-read thermometer, inserted into center of roast, registers 170 degrees, about 2 hours.

After meat has cooked 30 minutes, mix mustard, honey, oil, lemon juice, Worcestershire, garlic and pepper to taste in bowl. Reserve 1/2 of mixture to make sauce. Use rest of mixture to baste roast, brushing every 15 minutes. When meat is 170 degrees, remove from oven. Let stand 15 minutes before slicing. Tent with foil to keep warm.

In bowl dissolve cornstarch in chicken broth. Mix with reserved honey-mustard mixture in small non-reactive saucepan. Gently heat until hot and thickened, stirring as needed. Add cream. Heat through. Adjust seasoning to taste.

To serve, slice pork roast thin. Dress meat with sauce. Pass remaining sauce separately. Makes 6 to 8 servings, or 4 servings plus enough leftovers for other recipes.

Each of 6 servings contains about:

626 calories; 767 mg sodium; 126 mg cholesterol; 49 grams fat; 13 grams carbohydrates; 30 grams protein; 0.02 gram fiber.

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This is fast food at its best, full of flavor and low in fat. Leftover chicken, beef, lamb or shrimp can be substituted in equal quantity for the pork.

PORK FAJITAS

1 tablespoon olive oil

2 medium sweet red peppers, cored, seeded, julienned

2 medium onions, thinly sliced

1 1/2 cups cooked pork, julienned

1/3 cup salsa

1/2 teaspoon ground cumin

1 teaspoon salt

Freshly ground pepper

6 (7-inch) flour tortillas

6 tablespoons shredded Chihuahua or Monterey Jack cheese

6 tablespoons cilantro

Heat oil in 12-inch non-stick skillet over medium-high heat. When hot, add sweet red peppers and onions. Cook until peppers are tender and onions are just beginning to caramelize, about 8 minutes, stirring often. Add pork, salsa, cumin, salt and pepper to taste. Cook until pork is heated through, about 2 minutes more. Can be made ahead and gently reheated. Mixture should be hot when fajitas are assembled.

Wrap tortillas in damp paper towels. Heat in microwave oven on HIGH power (100%) until hot, about 1 minute or slightly more.

To assemble fajita, layer warm tortilla with 1/6 of hot pork mixture and sprinkle with 1 tablespoon cheese and 1 tablespoon cilantro. Fold in bottom of tortilla and roll up sides. Repeat with remaining tortillas. Serve warm. Makes 6 fajitas.

Each fajita contains about:

279 calories; 692 mg sodium; 55 mg cholesterol; 14 grams fat; 19 grams carbohydrates; 19 grams protein; 0.54 gram fiber.

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This barbecue mixture just begs for rice.

BARBECUED PORK WITH FRIED POTATOES

1 tablespoon olive oil

5 small red potatoes, cut into 1/2-inch dice

2 small onions, cut into small dice

10 large mushrooms, cleaned, trimmed, sliced

1 to 1 1/2 cups reduced-sodium chicken broth

2 cups cooked pork, cut into small dice

3/4 cup barbecue sauce

3 cups cooked white rice

Heat oil in 12-inch non-stick skillet over high heat. When hot, add potatoes. Sear over high heat until browned, about 3 minutes, stirring almost constantly. Add onions and mushrooms. Cook until onions are tender, about 3 minutes more.

Add 1 cup broth. Simmer, covered, until potatoes are tender, about 4 to 5 minutes more. Add pork and barbecue sauce. Heat through. Add additional chicken broth as necessary for desired consistency. Adjust seasonings to taste. Can be made day ahead and gently reheated.

To serve, evenly divide rice in center of 4 warm dinner plates. Ladle pork evenly over rice. Serve hot. Makes 4 servings.

Each serving contains about:

412 calories; 784 mg sodium; 102 mg cholesterol; 20 grams fat; 24 grams carbohydrates; 35 grams protein; 1.65 grams fiber.