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.

Gluten free Pork Tenderloin Sandwich

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.

Creamy Chimichurri Sauce Spices

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 Open Face

Pork Tenderloin Sandwich

  • Author: Teri Turner
  • 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

Marinated Red Onions

 

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.


Keywords: pork tenderloin sandwich

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.

Pork Tenderloin Salad with dressing on it

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!

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Pork Tenderloin Salad Finished Product

Pork Tenderloin Salad

  • Author: Teri Turner
  • 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

Marinated Red Onions

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.


Keywords: pork tenderloin salad

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