What to make with Pork Tenderloin Leftovers
Does anyone else make food sometimes just for the leftovers? I am totally guilty of this, especially when it comes to pork tenderloin leftovers! There are so many things you can make, from a grain bowl to a salad to a sandwich. Below you’ll find TWO of my favorite ways to use my leftovers: a sandwich and a salad.
Make a Pork Tenderloin Sandwich
After I made my Spiced Pork Tenderloin, I decided first and foremost that I must use the leftovers for a sandwich. I am a bit of an expert sandwich maker, so I went all out for it. But you can make it your own and have fun with your ingredients.
For me, the best part of a sandwich is a fabulous sauce. I made a Chimichurri Mayo with oregano, dried shallots, parsley, pepper flakes, dried cilantro, and dried chives. I absolutely love getting my spices from The Spice House. They are like next level delicious. Because they source from all over the world and do small batches, the result is incredibly fresh spices that truly make the difference.
After I decide on the sauce, I move onto the cheese. We went with a provolone, but any mild cheese will work here. You really want the pork tenderloin leftovers and the mayo to shine, so a mild cheese is best. Then, you can add whatever toppings you’d like! I added arugula, Marinated Onions, and pickle slices to complete the sandwich. The result was absolute perfection.
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Pork Tenderloin Sandwich
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches
- Category: Lunch
- Method: Oven
- Diet: Gluten Free
Description
This pork tenderloin sandwich is so delicious. It’s the perfect way to use up leftovers for an easy lunch!
Ingredients
For the sandwich:
Spiced Pork Tenderloin, thinly sliced
4 French rolls or 8 slices gluten-free white bread
Pickles slices, dill or your favorite
8 slices or more of provolone or mild cheese of choice
1 cup arugula
Kosher Salt
For the Chimichurri Mayo:
2 tablespoons dried oregano
1 tablespoon freeze dried shallots
1 tablespoon dried parsley flakes
2 teaspoons minced dried garlic
1 teaspoon red pepper flakes
1 teaspoon dried cilantro
1 teaspoon dried chives
1 teaspoon kosher salt
1 cup Whole30 or regular mayonnaise
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
Instructions
Make the Chimichurri mayo:
In a small bowl add all the dried spices and stir to combine.
In a large, wide mouth mason jar, combine the Whole30 mayo, 3 tablespoons of the spice blend, olive oil, and apple cider vinegar. Using a stick blender, blend until smooth, for about 40 seconds. Store in the refrigerator and enjoy.
Note: You will only use half of the spice blend. Use the remaining as a marinade for your favorite protein or simply add extra virgin olive oil and red wine vinegar or apple cider vinegar to make a delicious dip for bread.
Assemble the sandwich:
If using French rolls, scoop out most of the inner, soft bread with your fingers to make them less carb heavy or “skinny.” Put the slices of bread or French rolls on a baking sheet and toast in the oven until light brown, about 5 to 7 minutes.
Remove from the oven and generously spread the sauce over one side of each of the rolls or half of the slices of bread. Put the pickles on the remaining halves and then layer the thinly sliced pork tenderloin, cheese, and arugula. Finish with a sprinkle of salt and a few marinated red onions. Cut the sandwiches in half and enjoy.
Make a Tenderloin Salad
Another way I used my leftover pork tenderloin was in a salad. I went ahead and made a big platter, but you could easily adjust it to make a simple salad for one! There are so many dressings that will be delicious with this, but I went with my Creamy Tomato Dressing. It’s a really fun complement to the flavors of the pork tenderloin, and it’s so easy to throw together.
For my other toppings, I went with some lovely vegetables that I could get in season. I used cherry tomatoes, cucumbers, avocados, and of course, Marinated Onions. Choose whichever greens you’d like for this; I went with romaine for a lovely crunch.
The pork tenderloin is very versatile, so you can do so many delicious things with it! In fact, I like to make two pork tenderloins when I am preparing dinner so that I have plenty of leftovers for the week. If you use your pork tenderloin in another way, let me know in the comments!
If you make either of these leftover options for Pork Tenderloin, be sure to rate and review it below! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!
Print
Pork Tenderloin Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Diet: Gluten Free
Description
One of my favorite ways to use Pork Tenderloin leftover is for a beautifully simple yet delicious salad!
Ingredients
For the dressing:
1 cup Whole30 or Regular Mayonnaise
3 Whole30 compatible sundried tomatoes or regular if not doing Whole30, or ½ to 1 cup of tomato confit
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon chili powder
¼ teaspoon garlic powder
1/8 teaspoon cayenne powder
For the Salad:
Spiced Pork Tenderloin, sliced
4.5 oz baby romaine or choice of greens
Kosher salt
½ cup cherry tomatoes, sliced in half
½ cup sliced English or Persian cucumbers
1 to 2 avocados, sliced
Instructions
Make the dressing:
In a large, wide mouth mason jar, combine the Whole30 mayo, sundried tomatoes or tomato confit, red wine vinegar, salt, chili powder, garlic powder, and cayenne. Using a stick blender, blend until smooth, for about 2 minutes. Store in the refrigerator and enjoy.
Assemble the salad:
Put the the baby romaine lettuce on a large platter, sprinkle with salt and marinated red onion oil. Arrange the pork tenderloin, cherry tomatoes, cucumber, and avocado over the greens. Top with marinated red onions and serve with the fabulous dressing.
No, no, no. I searched how to use leftover pork tenderloin. THIS link sad 28 or 30 recipes. No, not true! One says how to make a lame sandwich, other is a salad . I may be slow, but I’m counting 2 (two) ways to use leftover pork tenderloin…. sorry 9 thumbs down
Hi there, I think you are mistaken – there is nowhere on this post that it says 28 recipes. However, when you google pork tenderloin leftovers, our blog post “What to Make With Pork Tenderloin Leftovers” appears, and then NEXT to and BELOW it in the recipe grid on google there are other sites that offer 28 or 30 recipes. I think you may have clicked ours thinking you were clicking a different one. I completely understand the confusion, but I would never promise something like that in my blog post and not deliver.
GREAT idea for a salad! I had the tenderloin, romaine, cucumbers and baby spinach on hand. Layered it as you did – got rave reviews! Thanks for sharing!
Wonderful Sandwich. So glad I found this. We always have some pork tenderloin left after our meal. We will be doing this again and again and again……
The 28 recipes link was the one above this one in the Google search. Someone clicked on the wrong thing and decided to be angry about it. Anyway, I’m trying the sandwich tonight. Some mods on the dressing, don’t have some of the dried ingredients.
I made the pork sandwiches today and they were absolutely amazing! The sauce, the onions, the perfectly spiced pork, just glorious!
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This is my second time making this sandwich and my husband and I are both thrilled with the results! This would be great for football get togethers. Love everything about it??