Two delicious ways to transform leftover pork tenderloin: a juicy, flavorful sandwich that will satisfy hungry eaters, and a bright, satisfying salad perfect for lunch or dinner.
My Spiced Pork Tenderloin is fantastic on its own, but leftover tenderloin makes for some of the best next-day meals. I deliberately cook extra because the cooked pork stays juicy and tasty, and it’s incredibly versatile: sandwiches, salads, grain bowls, or a quick stir-fry. You can tweak the marinade to fit Italian, Greek, or Mexican flavors, so there are endless possibilities.
A Lovely Thought from Teri
Pork tenderloin is one of those proteins that holds up beautifully as leftovers. It keeps its texture and flavor overnight, and it adapts well to new preparations. Leftover slices are perfect cold in a sandwich or warmed in a salad or bowl. Once you have a basic method for cooking tenderloin, you can vary the spices to create completely different meals from the same roast.
As a sandwich lover, I went all out on the Pork Tenderloin Sandwich, but you should feel free to customize. Choose crusty French rolls or your favorite gluten-free bread. Layer thin slices of pork with pickles, cheese, greens, and a vibrant Chimichurri Mayo I mix up for these sandwiches. That mayo is so flavorful it becomes a go-to condiment.
Leftover pork also shines in a composed salad. I often make a large platter to share, but you can scale it for one. My Creamy Tomato Dressing pairs nicely with the pork; it’s quick to blend and bright with tomato flavor. I use in-season produce—cherry tomatoes, cucumbers, avocado—and marinated red onions for acidity and color. Any hearty green works, but romaine gives a satisfying crunch.
Pork Tenderloin Sandwich with Chimichurri Mayo
Ingredients
For the Chimichurri Mayo:
- 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
For the sandwich:
- spiced pork tenderloin, thinly sliced
- French rolls or gluten-free white bread
- pickle slices (dill or your favorite)
- provolone or other mild cheese
- arugula
- kosher salt
- marinated red onions
How To Make This Sandwich
Make the Chimichurri Mayo
Combine the dried spices in a small bowl and stir. In a wide-mouth jar, mix the mayonnaise, 3 tablespoons of the spice blend, olive oil, and apple cider vinegar. Use a stick blender to blend until smooth, about 40 seconds. Chill before using.
Tip: You’ll only use half the spice blend for the mayo. Save the rest as a marinade or combine it with olive oil and vinegar for a quick bread dip.
Assemble the sandwich
Salt the greens and toss with a little marinated onion oil or olive oil. If using French rolls, remove most of the soft interior to make them lighter, then toast halves on a baking sheet for 5–7 minutes until lightly browned.
Spread the Chimichurri Mayo generously on one side of each toast. Add pickles to the other halves, then layer sliced pork, cheese, and arugula. Finish with a sprinkle of salt and a few marinated red onions. Cut in half and serve.
Pork Tenderloin Salad
Ingredients
For the dressing:
- mayonnaise
- sundried tomatoes or tomato confit
- red wine vinegar
- kosher salt
- chili powder
- garlic powder
- cayenne powder
For the salad:
- spiced pork tenderloin, sliced
- baby romaine or your choice of greens
- kosher salt
- marinated red onions
- cherry tomatoes
- English or Persian cucumbers
- avocados
How To Make This Salad
Make the dressing
In a wide-mouth jar, combine mayonnaise, sundried tomatoes or tomato confit, red wine vinegar, salt, chili powder, garlic powder, and cayenne. Blend with a stick blender until smooth, about 2 minutes. Refrigerate until ready to serve.
Assemble the salad
Arrange baby romaine on a large platter and sprinkle lightly with salt and a drizzle of marinated red onion oil (or olive oil). Layer sliced pork tenderloin, halved cherry tomatoes, cucumber slices, and avocado. Top with marinated red onions and serve with the creamy tomato dressing.
Frequently Asked Questions
Yes. This salad is great for meal prep. Keep the greens washed and drained, chop vegetables and slice the pork, but add marinated red onions and avocado just before serving to keep the greens crisp and prevent the avocado from browning.
No problem—use any flavorful mayo variation. A garlic mayo (fresh grated garlic or garlic powder) or a pesto mayo work well if you have those on hand. Adjust to taste and enjoy.
Leftover pork is excellent in grain bowls with rice or quinoa, tossed into a vegetable stir-fry at the end to warm through, or wrapped in lettuce for low-carb wraps. It’s an easy way to add protein and flavor to many dishes.
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If you try either of these leftover ideas, please rate and share your thoughts. Enjoy experimenting—pork tenderloin leftovers are one of the easiest ways to create quick, delicious meals.