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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.
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.
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.
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.