Leftover Pork Tenderloin

Pork tenderloin is a great meal.  Often you have leftovers and you don’t want to just serve the same protein reheated.  You need to transform it into something else and here are some suggestions.

Pork Noodle Casserole

Ingredients:

• 2 cups egg noodles
• 3 tablespoons butter
• ¼ cup chopped onion
• ¼ cup chopped celery
• ¼ cup chopped carrots
• ¼ cup chopped bell pepper
• 3 cups cooked pork
• 2 cans (10.5 ounces each) condensed cream of chicken soup
• 2 cups shredded cheddar cheese
• 1 can (8 ounce) whole kernel corn, drained
• ½ cup sour cream, or to taste
• salt and pepper to taste
• ½ cup bread crumbs, optional

Directions:

• Cook egg noodles until tender but still firm.
• In a skillet, melt butter. Add onion, celery, carrots, and bell pepper.  Cook until onion is translucent.
• In a prepared 9 X 13 baking dish combine noodles, pork, soup, cheese, corn, sour cream, and salt and pepper. Optionally add bread crumbs on top.
• Bake in an oven preheated to 350 until bubbly.

Pork Salad

Ingredients:

• ¼ stalk celery, chopped
• 3 green onions, sliced
• 4 teaspoons Dijon mustard
• 4 teaspoons creamy salad dressing
• 4 teaspoons horseradish
• hot sauce to taste
• salt to taste
• 2 cups cubed cooked pork

Directions:

• Combine pork, celery, and green onions in a bowl.
• Separately combine mustard, salad dressing, horseradish, hot sauce and salt in a blender until smooth.
• Add sauce to pork mixture. Refrigerate before serving.

Stew

Ingredients:

• 1 tablespoon olive oil
• 2 onions, diced
• 2 stalks celery, diced
• 2 cloves garlic, finely chopped
• 4 cups stock
• 1 can (28 ounce) diced tomatoes
• 1 can (28 ounce) baked beans
• 1 bottle (18 ounce) barbecue sauce
• 1 can (15 ounce) cream-style corn
• 3 cups pork, shredded or chopped
• 2 cups butternut squash or white potatoes, peeled and diced
• 1 cup frozen peas
• salt and pepper to taste
• ¾ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne, optional

Directions:

• Heat oil in a large skillet. Add onions and celery and cook until onion is translucent.  Add garlic and saute briefly.
• Transfer to a slow cooker.
• Add stock, tomatoes, beans, barbecue sauce, pork, squash or potatoes, corn, peas, and spices.
• Cover and cook on high for 4 hours.

Pork, Black Bean, and Rice Casserole

Ingredients:

• 2 pounds pork cut into cubes
• ¾ cup water, divided
• ½ cup diced onion
• 1 clove garlic, minced or pressed
• 1 can (15 ounce) black beans, rinsed and drained
• 1 can (10.75 ounce) cream of chicken soup
• 1 can (10 ounce) diced tomatoes
• 2 cans (4 ounces each) chopped chile peppers, drained
• 1 cup instant rice
• ½ cup frozen corn
• ¼ cup salsa
• ½ teaspoon chili powder
• ½ teaspoon cumin
• salt and pepper to taste
• 1 cup shredded sharp cheddar cheese, divided

Directions:

• Combine pork, ½ cup water, and salt in a large pot. Cover and cook for 20 minutes, stirring occasionally.  Uncover and cook until water evaporates.
• Continue to cook until pork browns. Add onion and cook until translucent.  Add garlic and cook briefly.
• Add beans, soup, tomatoes, chiles, rice, corn, salsa, ¼ cup water, salt and pepper to taste, chili powder, cumin, and ½ cup cheese. Stir to combine.
• Pour mixture into a prepared 9 X 13 baking dish. Bake in an oven preheated to 350 until thoroughly warmed.  Top with remaining cheese.

Enchiladas

Ingredients:

• 2 cups shredded pork
• 1 tablespoon olive oil
• 1 cup black or kidney beans, drained
• 1 can (15 ounce) corn, drained
• 2 cups shredded cheese
• 8 tortillas
• 3 cups enchilada sauce, home made or purchased

Directions:

• Heat olive oil and add pork and cook until nicely brown. Remove and reserve.
• Add corn, beans, ½ cup enchilada sauce, and ½ cup cheese and mix to combine.
• Spread ½ cup enchilada sauce in the bottom of a prepared 9 X 13 baking dish.
• Put ½ cup of filling into a tortilla and roll up. Place in the baking dish.  Repeat for all the tortillas.
• Top with remaining enchilada sauce
• Bake in an oven preheated to 350 for 10 minutes.
• Remove from oven and scatter remaining cheese. Return to oven for an additional 10 to 15 minutes.

Tagine (from Morocco)

Ingredients:

• 1 tablespoon olive oil
• 1 red onion, halved and thinly sliced
• ½ pound sweet potato, peeled and cubed
• 2 cloves garlic, crushed
• 2 teaspoons ginger
• 1 tablespoon coriander, chopped
• 1 hot chili pepper, thinly sliced
• 2 teaspoons cumin
• 1 teaspoon turmeric
• ½ teaspoon fennel seeds
• 1 can (14 ounce) crushed tomatoes
• 1 cup water
• ½ cup pan juices
• ¼ pound dried apricots
• ¾ pound pork, cubed
• 1 tablespoon honey
• ½ lemon, juiced

Directions:

• Heat oil in a large skillet and add onion. Cook until soft.  Add sweet potato and cook for 2 minutes.  Add garlic, ginger, coriander, chili, cumin, turmeric, and fennel.  Cook until aromatic.
• Add tomato, water, pan juice, and apricots. Bring to a simmer and reduce heat and cook until potato is tender.
• Add pork and honey. Simmer 5 minutes or until warmed through and thickened.