Two incredible ways to devour your pork tenderloin leftovers! A flavorful, juicy sandwich that will leave your favorite eaters full and happy, and a spectacular salad that is perfect for lunch or dinner.

two pork tenderloin sandwiches with arugula cheese and onions on a French roll halves stacked by two hands with red nail polish


My Spiced Pork Tenderloin recipe is downright incredible, but do you want to know what’s even better than a perfectly cooked pork tenderloin? It’s this truly spectacular sandwich! I always make enough for leftovers, because it lends itself to so many delectable dishes, including grain bowls and salads. Pork tenderloin is also a wonderful option for my Taco Salad Bowl.

A Lovely Thought from Teri

Pork tenderloin is so delicious, and once you make the marinade, it’s so easy to make an extra tenderloin for the most spectacular leftovers! And there is nothing I love more than having pork tenderloin leftovers in my fridge. First of all, it’s just as magnificent the next day, which is not true for every dish you refrigerate overnight. Secondly, there are so many ways to enjoy leftover pork tenderloin, from sandwiches to salads to grain bowls or even a quick stir fry, that it consistently makes mealtime both fun and delicious. Plus, once you know how to cook a pork tenderloin, you can adjust your marinade to lean into various spice profiles by using Italian, Greek, or Mexican spices. The possibilities are truly endless.

Fresh homemade sub sandwich with greens and deli meat on a wooden cutting board.
My team loved this sandwich on a beautiful French roll
two pork tenderloin sandwich halves with arugula cheese and onions on a sandwich bread stacked by two hands with red nail polish
I made myself this sandwich on my favorite gluten-free bread

As a bit of an expert sandwich maker, I went all out with my Pork Tenderloin Sandwich, but you can make it your own and have fun with your ingredients, starting with your choice of bread. I used my favorite gluten-free sandwich bread, but this beauty would be incredible on a crusty French roll instead. Fill your sandwich with the sliced pork tenderloin then add toppings like pickles, cheese, and greens. For my sandwich, I created an incredible Chimichurri Mayo, which is so flavorful you’ll want to use it on every sandwich you make! This is truly a masterclass in deliciousness. 

Succulent grilled pork loin salad with fresh vegetables and creamy dressing on turquoise plate.

I also enjoy pork tenderloin leftovers in a spectacular salad. I made a big platter, but you could easily adjust the proportions to serve one. A number of my dressings would be delicious with this, but my Creamy Tomato Dressing is a fun complement to the pork tenderloin, and it’s so easy to throw together. I chose some lovely in-season vegetables: cherry tomatoes, cucumbers, avocados, and of course, Marinated Red Onions. Choose whichever greens you’d like for this! I went with romaine for a lovely crunch.

Pork Tenderloin Sandwich with Chimichurri Mayo

Dried herbs, spices, and infused liquids for cooking or seasoning. Fresh ingredients arranged for a culinary recipe.

Ingredients

For the Chimichurri Mayo you’ll need:

  • Dried oregano
  • Freeze dried shallots
  • Dried parsley flakes
  • Minced dried garlic
  • Red pepper flakes
  • Dried cilantro
  • Dried chives
  • Kosher salt
  • Mayonnaise
  • Extra virgin olive oil
  • Apple cider vinegar
Sliced roast beef with bread, pickles, cheese, and condiments on a wooden table.

For the sandwich you’ll need:

How To Make This Sandwich

Make the Chimichurri mayo

In a small bowl add all the dried spices and stir to combine.

Dried herbs and spices in a white bowl for cooking or seasoning preparation.
Dried herb blend on white plate, ideal for cooking and seasoning dishes.

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.

Cream cheese in vintage jar for No Crumbs Left, rustic cheese spread preparation, healthy homemade snack, cheese-making at home.
Creamy Chimichurri Mayo in a glass jar for flavorful sandwiches and dips, made with fresh herbs and seasonings.

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:

Salt your greens and add a little marinated onion oil, if using, or olive oil then toss.

Freshly grated salt over leafy greens for a homemade salad.
Homemade soup being poured over fresh greens in a rustic bowl on a wooden table.

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.

Succulent sliced pork belly being prepared on a wooden cutting board, emphasizing flavorful, homemade pork dishes.
Freshly prepared cheesesteak sandwich with pickles, onions, and melted cheese on a toasted bun. Perfect recipe from No Crumbs Left.
Fresh homemade Italian bread sandwich with roasted chicken, arugula, and red onion, on a wooden cutting board.

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.

Cream cheese spread on toasted bread for a savory sandwich.
hands with red nail polish placing pickle slices on an open sandwich of pork tenderloin onions arugula and cheddar cheese next to small bowl with salt
Fresh homemade sub sandwich with greens and deli meat on a wooden cutting board.

Pork Tenderloin Salad

Creamy mashed potatoes, various spices, and ingredients set for a flavorful recipe.
Make this dressing with sun-dried tomatoes….
Fresh ingredients for homemade salsa on a metal tray, including tomatoes, spices, and condiments.
…OR tomato confit

Ingredients

For the Dressing you’ll need:

  • Mayonnaise
  • Sundried tomatoes or tomato confit
  • Red wine vinegar
  • Kosher salt
  • Chili powder
  • Garlic powder
  • Cayenne powder
Fresh lettuce and ingredients for healthy taco salad, including smoked pork, cucumbers, cherry tomatoes, avocado, and creamy dressing.

For the Salad you’ll need:

How To Make This Salad

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.

Rich in ingredients for homemade vegan Alfredo pasta sauce, including garlic, cheese, tomatoes, and spices.
Cream cheese in a jar with chili flakes and seasoning on a wooden surface, creating a delicious snack or spread.
Creamy tomato dressing in glass jar with metal lid, fresh homemade salad dressing, no crumbs left.

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.

Fresh mixed greens and cherry tomatoes with sliced pork tenderloin on a blue plate.
Freshly sliced roast pork with vegetables and salad greens on a plate, perfect for a healthy meal.
Fresh grilled pork loin on a colorful plate with avocado, cherry tomatoes, cucumbers, red onions, and a side of creamy dressing.

Frequently Asked Questions

Can I make the salad ahead of time?

Yes, absolutely! This is the perfect salad for meal prep. Since the pork tenderloin is ready to go, all you have to do is a little vegetable prep and you’re ready to eat whenever. Wash and drain your greens, slice your tomatoes and cucumbers, slice the pork tenderloin leftovers and assemble the salad before serving. I recommend not adding the marinated red onions until you’re about to eat so the greens stay fresh and not cutting the avocado until you’re about to eat so the avocado doesn’t turn brown.

I don’t have all of the ingredients to make the Chimichurri Mayo, what do I do?

If you love chimihurri, you might be able to find a spice blend to add to your mayo but if you don’t, make a flavorful mayo using a spice blend already in your pantry! You can easily make a garlic mayo with fresh grated garlic or garlic powder, or if you have pesto in the fridge, a pesto mayo would be so lovely.

Any other recommendations for pork tenderloin leftovers?

This sandwich take the cake for me every time but pork tenderloin leftovers would also be delightful in a grain bowl with rice or quinoa, a delicious dressing, and your favorite toppings. Or, if you make a vegetable stir fry, add some sliced pork tenderloin to pan when the vegetables are almost done to warm the pork up. I’d add a little sriracha or chili crisp and presto! And if you’re a fan of my lettuce wraps, I’ve done a pork tenderloin leftover wrap that was incredibly delicious!

Video

If you make either of these options for Pork Tenderloin Leftovers, 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, Instagram, or TikTok to join in all the fun!

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two pork tenderloin sandwiches with arugula cheese and onions on a French roll halves stacked by two hands with red nail polish

Pork Tenderloin Sandwich with Chimichurri Mayo

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  • 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
Print Recipe

Description

Pork tenderloin makes for the most versatile leftover! Make my delicious Pork Tenderloin Sandwich with Chimichurri Mayo OR my spectacular Pork Tenderloin Salad. There are no wrong choices!

Ingredients

For the sandwich:

For the 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

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 Salad:

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 Pork Tenderloin and Chimichurri Mayo Sandwich

Make the Chimichurri mayo:

  1. In a small bowl add all the dried spices and stir to combine.
  2. 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.
  3. 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:

  1. Salt your greens and add a little marinated onion oil or olive oil then toss.
  2. 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.
  3. 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 the Pork Tenderloin Salad: 

Make the dressing:

  1. 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:

  1. 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.