Leftover Pork Tenderloin Recipes

YUMMY PORK NOODLE CASSEROLE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
• Bake in the preheated oven until bubbly, 30 to 35 minutes.

LEFTOVER PORK TENDERLOIN CROCK POT CHILI

Steps:

• Saute the onion and garlic in a large skillet over medium heat until translucent and fragrant. Add the cooked pork cubes and combine. Add all of the spices and stir until the pork, onion and garlic are all coated with spice.
• Pour the pork mixture into a slow cooker. Add the beans, tomatoes with their juice and beef broth or water. Season with pepper, cover, and cook on low for 8 hours.
• Serve over rice, in tortillas or plain in a bowl. Garnish with cilantro, sour cream and/or shredded cheddar cheese if desired.

QUICK DINNER USING LEFTOVER PORK TENDERLOIN

Steps:

• In heavy sauce pan, saute onion and garlic in oil and butter until softened.
• Add wine, chicken bouillon and tomato sauce, bring to a boil.
• Cook uncovered at a low-boil for about 10 minutes. Add more wine or water if sauce is too thick.
• Slice tenderloin into 1/2" slices and place in sauce. (I flipped them right away so sauce was on top and bottom.).
• Cover pan and cook until pork is heated through, which shouldn't take more than 3-4 minutes.
• Serve over wild rice.

ROAST PORK AND GARLIC SAUCE USING LEFTOVER PORK ROAST

Steps:

• Coat meat with marinade and refrigerate 1 hour to overnight
• Put oil in a large skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.
• Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add broccoli and white parts of scallions, and stir; cook a couple minutes, stirring occasionally.
• Stir in green parts of scallions; cook for 30 seconds, then add garlic sauce. Serve immediately, over white rice.