Kristin, in your shoes I would open it up - looking for discoloration, sniff it, and feel it - if it still looked, smelled, and felt fresh, I'd cook the hell out of with a whole lot of cayenne or hot sauce.

But if you want to play it by the numbers, make it go away.

What WindSparrow said. The health department would advise you to throw it out. I would (if it didn't smell bad) cook the hell out of it and eat it tonight. The health department says you can't tell if something will make you sick by sniffing it so... do you feel lucky?

If you get migraines I'd skip it--leaving it in the fridge increases the amount of tyramine in the meat which can trigger migraines. But they're okay for "normal" people.

Damn damn damn. Ok. Sigh. I guess we should toss it. It just blows, because it was expensive Whole Foods pork loin! Argh.

ita is, unfortunately, more of a migraine expert than I am, but, migraines aside, I'd eat it if it smelled okay, particularly since you're unlikely to be eating pork rare.

I'm being all productive -- I'm making freezer vegetable broth. When I cook, if I have leftover bits and pieces of onions or celery or carrots or potatoes or something, I put them into a ziploc bag in the freezer, then when the bag gets full, dump the whole thing into a big pot with a bunch of water, cook it into broth, and then put the broth into 2-cup containers in the freezer. Usually works out to making new broth about 4 times a year. It's not much actual work, but the actual cooking part feels all frugal and productive. Plus, it makes my apartment smell yummy. This batch has a whole lot more scallions than usual, and an apple core that I threw in thinking it couldn't hurt.

That's a brilliant idea.

I got the idea from one of my mom's friends. My mother frequently tells us money-saving things that this friend did in her twenties -- making broth like this, storing ketchup bottles upside down so that she'd get all the ketchup from the bottom -- and then reminding us that this friend is now a millionaire. (Frankly, I think that has much more to do with who she married than what scraps of food she saved, but homemade broth, even twice-frozen, tastes much better than store-bought, and it means I can control the taste and the salt.)

Every now and then I do that -- but I need to label a container with something like broth fixings so I now what it is...

I wish I had enough Pyrex containers to indulge my plastic-paranoia, but those are way too expensive for the number of containers I use for broth. So I use the disposable ones for this.

(Also, considering some of the processed crap that I eat, I really can't be too concerned about a bit of chemical leaching from plastic containers. Once I stop eating some of that junk food, I'll feel a bit more justified in trying to avoid plastic.)