Leftover Pork Tenderloin Recipes

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QUICK DINNER USING LEFTOVER PORK TENDERLOIN



Quick Dinner Using Leftover Pork Tenderloin image

I'm always looking for ways to use up leftovers. I came up with this one last night, and it was delicious served over wild rice. I would rather have used a can of tomatoes, but hubby won't eat a cooked tomato that he can actually see...oh well!

Provided by puppitypup

Categories     Pork

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
1 teaspoon butter
1/2 onion, thinly sliced
1 garlic clove, chopped
1 cup white wine
1 teaspoon low-sodium chicken bouillon
4 ounces tomato sauce
6 ounces 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.

LEFTOVER PORK TENDERLOIN CROCK POT CHILI



Leftover Pork Tenderloin Crock Pot Chili image

This recipe came out of a need to serve leftover pork tenderloin in a completely different way - my kids hate to eat leftovers of the "exact" same thing they ate the night before. I kept it pretty mild for tender palates, but you could certainly add any type of chiles, hot sauce, etc. Also, for the kids I put it into tortillas with cheese for burritos while my husband and I ate it in bowls as chili. The sky's the limit to the variations

Provided by 2hot2handle

Categories     Pork

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb pork tenderloin, cooked and cut into 1-inch cubes
1 tablespoon olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans diced tomatoes with green chilies
2 cups beef broth (or water)
fresh ground black pepper, to taste

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.

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