21 Perfect Leftover Pork Tenderloin Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pork Ragu

Pork Ragu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground pork
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 28-ounce can crushed tomatoes
• 1/2 cup red wine
• 1 cup beef or pork stock
• 1 teaspoon dried thyme (or 1 sprig fresh)
• 1 bay leaf
• Salt and pepper to taste
• 12 oz dried pasta (tagliatelle or pappardelle), cooked
• Grated Parmesan for serving (optional)

Instructions

1. Step 1: Heat oil in a heavy pot over medium heat. Add onion, carrot, and celery; sauté until softened, about 5–7 minutes.
2. Step 2: Add pork; cook until browned and crumbly, about 6–8 minutes.
3. Step 3: Stir in tomato paste and cook 1 minute to concentrate flavor.
4. Step 4: Deglaze with red wine, scraping up any browned bits.
5. Step 5: Add crushed tomatoes, stock, thyme, and bay leaf; season with salt and pepper.
6. Step 6: Simmer gently, partially covered, 60–90 minutes until thickened and rich.
7. Step 7: Remove bay leaf, adjust seasoning, and fold through with hot pasta.
8. Step 8: Serve with grated Parmesan if desired.

2. Pork Ramen

Easy Pork Ramen is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT45M · Total: PT145M · Yield: [‘2’, ‘2 Serves (generously)’]

This Easy Pork Ramen is bursting with flavor! Thinly sliced, perfectly cooked, juicy pork tenderloin and an egg with a runny egg yolk, crunchy Asian greens, and flavorful mushrooms, all in a scrumptious ramen noodle broth!EASY – This is an easy recipe, but has multiple components. Fully read the recipe first. Some components can be prepped the day before.

Ingredients

• 8 oz Pork tenderloin
• 4 cloves garlic (minced)
• 1 tsp Salt
• 1 tbsp freshly cracked black pepper (please use less, if you don’t like spicy food)
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 2 packets dried ramen noodles ((plain noodles, without spice packets))
• 1 L chicken broth (or beef broth, reduced salt (just over 4 cups))
• 1 inch ginger (skin removed and sliced)
• 3 garlic cloves (sliced)
• 2 spring onions / scallions (cut into large sections)
• ½ tbsp chili flakes
• 1 ½ tsp black peppercorns (either whole or coarsely ground)
• 2 tbsp soy sauce (adjust to your taste)
• 115 g fresh shiitakes mushrooms
• 4 stalks of Chinese greens like baby bok choy (or yu choy)
• 1 bunch Enoki mushrooms (optional)
• Extra chopped spring onions to garnish
• 2 ramen eggs (large eggs (to make jammy eggs))

Instructions Pork

1. Mix all the ingredients in the spice mix.
2. Spread the spice mix all over the tenderloin. Cover and marinade for at least 1 hour, upto overnight (in the fridge)
3. Preheat oven to 350°F / 180°C.
4. When the oven is preheated, roast the pork tenderloin until the pork has an internal temperature registered at 160°F with a meat thermometer. This can take between 20 – 30 minutes depending on the thickness of the tenderloin piece.
5. Once it’s cooked, remove from the oven, cover and let it rest for about 10 minutes before slicing.

Eggs

1. Follow the recipe instructions for ramen eggs, to make ramen eggs for this recipe. The eggs require at least 2 hours or upto overnight marinating.
2. To make hard boiled eggs (with runny yolks) – Bring a pot of water to a boil over medium high heat (with enough water to completely cover the eggs).
3. Add some salt or vinegar to the water. Lower the eggs into the water gently. To prevent the eggs from cracking, remove the pan from the heat, and lower the eggs gently. Once the eggs are in the pot, return it back to the stove.
4. Cover with a lid and allow the water to come to boil. Set the timer to cook the eggs for exactly 6 minutes (set a timer). Reduce the heat to a simmer.
5. When the 6 minutes are up, remove the eggs and place them in a bowl with iced water OR under cold running water for a few minutes.
6. Crack and remove the egg shell carefully. Keep the eggs covered until you are ready to serve.

Ramen Noodles and broth (make this while the pork is cooking)

1. Place all the ingredients except for the ramen noodles, mushrooms, Asian greens and chopped spring onions, in a pot.
2. Bring the stock to a boil over medium high heat. Cover and let it simmer on medium – medium low heat for about 15 – 20 minutes.
3. Once the pork is cooked and ready to be sliced, you can remove the garlic cloves, ginger and spring onions from the broth if you want (we like to eat it all).
4. Add the greens and blanch quickly for 1-2 minutes in the simmering water. Remove the greens and set aside.
5. Add the ramen noodles, and sliced shiitake mushrooms and let it simmer for 3 – 5 minutes until the noodles are done.

Assembly

1. Slice the pork tenderloin into thin slices.
2. Divide the ramen noodles and broth into two bowls.
3. Add the enoki mushrooms and blanched greens over the hot broth, followed by the pork slices, jammy egg, cut in half and the chopped spring onions. Enjoy!

3. Cuban Quesadillas

Cuban Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT110M · Yield: [‘4’, ‘4 servings’]

The ultimate Cuban sandwich recipe piled high with ham, cheese, roasted pork and pickles. These sandwiches are perfect for a hearty meal, and they happen to be super easy to make!

Ingredients

• 1 pound pork tenderloin
• 1/4 cup olive oil
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• salt and pepper to taste
• 16 ounces Cuban bread loaf (can also use French or Italian Bread)
• 1 pound Swiss cheese (sliced)
• 1 pound smoked ham (thinly sliced)
• 1 cup pickle chips
• 1/4 cup mustard
• 1 tablespoon butter

Instructions

1. Place the olive oil, orange juice, lime juice, garlic, oregano, cumin, salt and pepper in a bowl. Whisk to combine.
2. Place the pork in the bowl and spoon the marinade over the top. Cover the bowl and refrigerate for at least 1 hour or up to 6 hours.
3. Preheat a grill or skillet to medium high heat. Add the pork and cook for 7-9 minutes per side or until a meat thermometer registers 145 degrees F.
4. Let the pork rest for 5 minutes, then thinly slice the meat.
5. Cut the loaf of bread in half lengthwise. Cut the bread crosswise into 4 equal sized pieces.
6. Place half of the cheese slices on the bottom pieces of bread. Top with layers of ham, pork and pickles.
7. Add the rest of the cheese on top of the pickles. Spread the mustard over the top pieces of bread, then place the tops on each sandwich.
8. Melt the butter in a pan. Place one sandwich in the pan. Use a heavier pan, such as a cast iron skillet to press down on the sandwich. Cook for 3-4 minutes per side or until bread is golden brown and cheese is melted. Repeat the process with the remaining sandwiches.
9. You can also cook your sandwiches in a panini press according to manufacturer instructions.
10. Cut the sandwiches in half, then serve.

4. Saucy Pork and Noodle Bake

Saucy Pork and Noodle Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

Kid-friendly comfort food at it’s best! Cheesy noodles mixed with corn and leftover pork, it’s the perfect casserole to make ahead and keep prepped in your freezer. This recipe is older than dirt, provided by my mom!

Ingredients

• 1 (12 oz) bag of wavy egg noodles (try to find the slightly thinner ones vs. the big fat wide ones)
• 2 (10.75 oz) cans of cream of chicken soup
• 2 (15 oz) cans of Mexicorn (the kind mixed with chopped red and green peppers)
• 1 cup shredded cheddar cheese
• 2 cups leftover pork (cut into bite-sized pieces (from pork chops, pork tenderloin, or pork roast))
• Fresh cracked pepper to taste
• OPTIONAL: 1/2 yellow onion, diced + 1 tablespoon olive oil

Instructions

1. Bring a large pot of water to a boil with a pinch of salt. Cook the noodles for half of the time recommended on the package. Drain and rinse them to stop them from overcooking. This helps keep the pasta firm in the baked casserole.
2. In a large mixing bowl, add both cans of soup, the cans of corn with their juices, the shredded cheese, the diced pork and the black pepper, and stir to combine.
3. OPTIONAL: If you want to add onions to the casserole, heat the olive oil in a small saute pan for a minute and cook the diced onions until softened and translucent, about 3 – 4 minutes. Stir them into the soup mixture.
4. Gently fold in the cooked noodles to the sauce mixture so you don’t crush them.
5. Pour the noodle mixture into a casserole dish that has been prepared with cooking spray.
6. Preheat the oven to 375°F.
7. Bake the covered casserole for 20 minutes.
8. Remove the cover and carefully stir the dish a little to make sure the center gets piping hot. Continue to bake for another 20-25 minutes uncovered. The top should crisp up just a bit and the whole thing should be bubbling and warm.

5. Carnitas

Crock-Pot leftover Pork Carnitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’12’, ’12 to 14 tacos’]

Easy pork carnitas tacos made with leftover Crock-Pot pork roast

Ingredients

• 3 cups to 4 of leftover cooked shredded pork
• 1 can black beans (rinsed and drained)
• 2 teaspoons sea salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons cumin
• 2 teaspoons paprika
• Juice from 1 lime
• 1/4 cup water (or more if needed)
• 2 tablespoons olive oil
• 1/2 cup chopped cilantro
• Small tortillas
• Your favorite toppings

Instructions

1. In a small pan, heat the pork and black beans with the olive oil, and add the spices and water
2. Mix in the lime juice and cilantro
3. In another pan, heat the tortillas on both sides until soft and lightly brown, and keep covered on a plate until ready to use
4. Place small amount of meat mixture in each tortilla, and add your favorite toppings
5. Enjoy!

6. Leftover Pork Tacos

Tacos de cerdo sobrantes (Leftover Pork Tacos) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 People’]

This leftover pork roast recipe or tenderloin makes for a great second act on your lunch or dinner table. Make these leftover pork tacos today!

Ingredients

• 2 Lbs leftover pork tenderloin (could easily substitute leftover chicken)
• 1/2 small chopped red onion
• 2 medium chopped tomato
• guacamole
• chopped cilantro
• jar salsa of your choice
• 1/2 cup plain greek yogurt
• 1 tsp or to taste taco seasoning
• 2-3 limes
• Package of flour tortillas
• Bottle of your favorite Sangria

Instructions

1. Mix the greek yogurt and taco seasoning together and set aside
2. Chop the tomatoes, onions and cilantro and set each aside in bowls separately
3. Cube your pork into 1/2 cubes
4. Place pork in a microwave bowl adding about a teaspoon of water.
5. Cover bowl with saran wrap and microwave for about 2 minutes on 70 % power. You just want to warm the meat not cook it. The water and saran wrap will keep it from drying out.
6. Assemble your taco in your tortilla using any of the ingredients listed above
7. Pour and glass of Sangria and finally enjoy your meal.

7. Hoisin Pork with Rice Noodles

Hoisin Pork with Rice Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 6

This hoisin pork with rice noodles recipe is like a giant stir fry that includes delicate rice noodles. Lots of veggies and tons of flavor.

Ingredients

• 1/3 cup soy sauce
• 1/4 cup water
• 3.5 tablespoons sesame oil or canola oil
• 2 tablespoons honey + 1 tablespoon sugar
• 1 dash fish sauce
• 3 tablespoons vinegar + a squeeze of lime if you have it
• 5 cloves finely minced garlic
• 1 piece fresh grated ginger (1-2 tablespoons)
• 1 minced hot pepper (i.e. jalapeno, chili pepper, etc)
• 3 tablespoons hoisin sauce
• 3 tablespoons peanut butter (optional)
• 1 1/2 lbs. pork cut into thin strips (mine was called “pork stroganoff”)
• 9 oz. rice noodles
• grated carrots, chopped scallions, chopped peanuts, cilantro

Instructions

1. Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter). You could also puree the sauce in a food processor to get the garlic, peppers, and ginger smooth.
2. Marinate the pork in the sauce overnight or for at least a few hours. I did mine overnight and then some, about 15 hours.
3. Heat a nonstick skillet over medium high heat and stir-fry the pork until browned on the outside. I found that there wasn’t a whole lot of extra sauce after marinating, but I discarded the little bit that was left.
4. Cook your rice noodles according to package directions. Keep a little bit of liquid with the noodles to make sure it doesn’t dry out. Top with pork, carrots, scallions, peanuts, cilantro, and extra sauce of choice (more hoisin sauce, soy sauce, sweet chili garlic sauce, sesame oil, etc). This is definitely a build-your-own kind of thing – just throw whatever you like in there with the noodles.

8. Leftover Pork Pesto Pasta

Quick Leftover Pork Pesto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 people’]

Leftover pork combined with cherry tomatoes, celery, red pesto and pasta – the perfect quick midweek meal your family will love!

Ingredients

• 350 g Fusilli (or any pasta shapes)
• 2 tablespoon Rapeseed oil
• 250 g Leftover roast pork (diced (or however much you have))
• 2 Celery sticks (sliced)
• 20 Cherry tomatoes (halved)
• 190 g jar Red Pesto
• Parmesan shavings

Instructions

1. Cook the pasta according to their instructions.
2. Meanwhile heat 1tbsp of oil in a wok (or similar) and fry the pork on a medium heat for a couple of minutes.
3. Add another tbsp of oil plus the celery and tomatoes and continue cooking and stirring for about 8 minutes until everything cooked through.
4. Drain the pasta and add to the wok along with the pesto and mix all the ingredients together thoroughly whilst still on the heat.
5. Serve garnished with Parmesan shavings and a mixed salad.

9. Pork Stroganoff

Pork Stroganoff is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb pork tenderloin or shoulder, sliced into strips
• 2 tablespoons butter
• 1 tablespoon olive oil
• 8 oz mushrooms, sliced
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup beef or chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1 cup sour cream or plant-based sour cream
• Salt and pepper to taste
• Cooked egg noodles or rice for serving
• Chopped parsley for garnish

Instructions

1. Step 1: In a large skillet, melt 1 tablespoon butter with the oil over medium-high heat and brown the pork; transfer and set aside.
2. Step 2: In the same pan, add remaining butter and sauté the mushrooms and onion until browned.
3. Step 3: Add garlic and cook 30 seconds more.
4. Step 4: Return pork to the pan, stir in broth, mustard, and paprika; simmer 5–7 minutes to meld flavors.
5. Step 5: Remove from heat and stir in sour cream until creamy; adjust salt and pepper.
6. Step 6: Toss with cooked noodles and garnish with parsley.

10. Cuban Sandwich

Cuban Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 Cuban sandwich rolls or small baguettes
• 1/2 to 1 pound roasted pork, thinly sliced
• 8 ounces sliced ham
• 8 slices Swiss cheese
• 8–12 pickle slices
• 2 tablespoons yellow mustard
• 2–4 tablespoons unsalted butter, for pressing

Instructions

1. Step 1: Slice the rolls open and spread mustard on the inside.
2. Step 2: Layer roasted pork, ham, Swiss cheese, and pickle slices on each roll.
3. Step 3: Close the sandwiches and spread butter on the outside.
4. Step 4: Toast in a panini press or heavy skillet over medium heat, pressing until the cheese melts and the bread is crisp.
5. Step 5: Slice each sandwich into two portions and serve hot.

11. Pork and Potato Hash

Pork and Potato Hash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT50M · Total: PT50M · Yield: 6 serving(s)

Perfect for leftover pork loin — even better if you have a little leftover juices (gravy or pan drippings) from your roast pork. Our family loves this. It’s a Jacques Pepin recipe.

Ingredients

• 1 3/4 lbs potatoes, cut into 1/4-inch slices
• 1 1/2 cups water
• 1 medium onion, chopped
• 3 tablespoons drippings, leftover from your pork roast (if any remains)
• 3 -4 garlic cloves, minced
• 3 -4 scallions, minced
• 3 tablespoons olive oil
• 1/4 teaspoon Tabasco sauce
• 3/4 teaspoon salt
• 2 teaspoons Worcestershire sauce
• 2 -2 1/2 cups leftover cooked pork, diced
• 1 fried egg, for garnish (optional)

Instructions

1. Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12″ nonstick skillet.
2. Bring to a boil, cover, and boil over medium heat for 10 minutes.
3. Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
4. Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
5. Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
6. Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
7. The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
8. Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
9. Garnish with fried egg on top, if desired.

12. Sweet and Sour Pork Skewers

Sweet-and-Sour Pork Skewers with Pineapple is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb pork tenderloin, trimmed and cut into 1-inch cubes
• 1/2 cup soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons honey
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vegetable oil, for frying
• 1 cup pineapple chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• Sweet and sour glaze: 1/4 cup ketchup, 2 tablespoons sugar, 3 tablespoons rice vinegar, 1/4 cup water

Instructions

1. 1. In a bowl, whisk together 1/4 cup soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon honey; add pork and toss to coat. Marinate 15 minutes.
2. 2. In a separate bowl, combine cornstarch, flour, baking powder, and salt; gradually whisk in water to form a thick batter.
3. 3. Thread pork pieces onto skewers with pineapple chunks and bell pepper pieces.
4. 4. Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
5. 5. Dip each skewer in the batter, allowing excess to drip off; fry until golden and crisp, about 3–4 minutes; drain on paper towels.
6. 6. In a small saucepan, combine ketchup, sugar, rice vinegar, and water; simmer 2–3 minutes to create a glossy glaze.
7. 7. Brush or toss the fried skewers with the glaze; serve with extra pineapple and peppers.

13. Pork and Potato Soup

Leftover Pork and Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb pork shoulder, trimmed and diced
• 2 large russet potatoes, peeled and cubed
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup milk or cream (optional, for finishing)

Instructions

1. 1. In a heavy pot, heat olive oil over medium heat; brown the pork in batches until seared.
2. 2. Add onion and sauté until translucent.
3. 3. Stir in garlic for about 30 seconds until fragrant.
4. 4. Add potatoes, carrots, and celery; cook for 3–4 minutes.
5. 5. Pour in broth, add thyme and bay leaf; bring to a boil.
6. 6. Reduce heat and simmer 25–30 minutes, or until potatoes are tender.
7. 7. Remove bay leaf; stir in milk (if using) and adjust seasoning with salt and pepper.
8. 8. Ladle and serve hot with crusty bread if desired.

14. Pork and Cranberry Crostini

Pork and Cranberry Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [’10’]

Tender roast pork tenderloin slices with sweet cranberry sauce, sage mustard on crispy baguette slices.

Ingredients

• ½ cup (115 grams) mayonnaise
• ½ cup (115 grams) yellow mustard
• 1 teaspoon fresh sage (finely chopped)
• ¼ teaspoon salt
• Small pinch freshly ground black pepper
• 10 slices French baguette
• Olive oil
• 10 pork tenderloin slices
• 1 cup (100 grams) cranberry sauce

Instructions

1. To a small bowl add the mayonnaise, mustard, sage, salt and pepper, mix well, set aside.
2. Preheat oven to 350°F/180°C.
3. Spread the bread slices onto a baking sheet, drizzle with oil. Bake for 10 minutes until golden and crispy. Allow to cool.
4. To the cooled bread slices, spread a little mayonnaise add a slice of pork and top with cranberry.

15. Hoisin Pork Stir Fry

Hoisin Pork Stir-Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M

Ingredients

• 2 tbsp sesame oil
• 2 cups pork (diced)
• 1 large onion (diced)
• 1 red bell pepper (diced)
• 2 garlic cloves (chopped)
• 2 green onion stalks (cut on the bias)
• 1 cup broccoli florets (fresh or frozen*)
• 2 tbsp hoisin sauce**

Instructions

1. Heat 2 tbsp sesame oil in a large frying pan, over medium heat.
2. Stir-Fry the pork cubes, browning them on all sides, for 5 minutes.
3. Pour 2 tbsp Hoisin Sauce over the pork cubes and stir constantly for about 1 minute to glaze the meat. Set Aside.
4. Sweat the onion, bell pepper and garlic for 4 minutes.
5. Return the meat to the pan and add the broccoli florets. Cook for 5-7 minutes or until the broccoli is crisp and tender.
6. Serve plain, with your favorite rice or in lettuce wraps.

16. Pork and Mushroom Quesadillas

Pork Quesadillas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘2’, ‘2 Quesadillas’]

This Pork and Mushroom Quesadillas recipe is on repeat at our house because it can be made in about 30 minutes, and everyone loves them! Really! What’s not to love about layers of flavorful sliced pork, sauteed mushrooms, and onions, plus plenty of cheese?

Ingredients

• 1/2 cup Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
• 1 Tablespoon olive oil
• 1 cup chicken broth
• 2 flour tortillas (10 inch)
• 2 Tablespoon butter (divided)
• 1/2 cup shredded Monterey Jack, Colby Jack, or Cheddar cheese (divided)
• 4 mushrooms
• 1/8 cup onions

Instructions How to Cook the Pork

1. Set pressure cooker to saute. Add olive oil. Using tongs add the tenderloins to the instapot. Let cook on each side for about 1 minute, then flip and cook the other side.
2. Add chicken broth to pressure cooker and, close the lid, close steam valve, set pressure to high. Cook for 15 minutes.
3. Let steam naturally releaase for 5 minutes. Open valve to completely release pressure. Move the pork to a cutting board and let rest for 5 minutes.
4. Thinly slice pork.

How to make Quesadillas

1. While the pork is cooking I start prepping the rest of the ingredient for the quesadillas.
2. Over medium heat melt half of the butter in a large skillet. Add sliced onions and mushrooms. Saute until they are soft and cooked through, about 5 minutes. Remove to a bowl.
3. Once the pork is ready, add the remaining butter to the same skillet and heat over medium heat. As soon as the butter is melted add a tortilla.
4. We’re going to start layering the ingredients over half of the quesadilla. First, sprinkle half of the grated cheese over half of the tortilla.
5. Next, add a layer of sliced pork.
6. Spoon on mushroom and onions.
7. Sprinkle the remaining cheese over mushrooms and onions.
8. Flip the part of the quesadilla without any toppings over the other half to create a top.
9. Cook until the bottom of the quesadilla is golden brown. Then flip. Cook the other side until it’s golden brown.

17. Pork Pot Pie

Pork pot pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: P · Cook: PT40M · Total: P · Yield: About 3 pies

Ingredients

• 375g ready-rolled puff pastry
• 50g butter
• Half an onion, finely chopped
• 1 stick of celery cut into a mirepoix (1cm dice)
• 1 carrot peeled and cut into a mirepoix
• Half a tsp each of fresh chopped marjoram and thyme
• 1 clove garlic. finely chopped
• 1 Knorr chicken stock cube dissolved in 200ml hot water (or use pork/ham stock if you have it)
• 2 tbsp plain flour
• 1 tbsp dry white wine
• 400g leftover roast pork cut into 1cm pieces
• Small handful of frozen garden peas
• 1 egg, beaten
• Sea salt and freshly ground black pepper

Instructions

1. Heat oven to 190˚C
2. Heat half the butter in a saucepan and gently fry the diced/chopped vegetables and herbs until softened (10 mins). Add the garlic and cook for another minute. Remove to a bowl.
3. In the same pan, melt the rest of the butter and add the flour to form a roux. Cook the flour and butter for a minute or so before adding the stock. Whisk into a very thick velouté. This will be way thicker than any normal velouté, but this is correct. Stir in the wine and season.
4. Add the pork, peas and vegetables to the velouté, mix well and portion into 3 large ramekins or put the whole lot in a gratin dish.
5. Turn the rolled pastry out onto a floured surface and made sure you have enough area to cover the 3 pie dishes. Cut the pastry to just target than the pie dishes and drape over. Pinch the pastry to the edge of the dishes and trim off with a knife. Make two holes in the top to let steam out and brush over with beaten egg.
6. Put the finished pies onto a baking sheet and bake in the oven for 40 mins until golden. Remove and allow to cool before serving straight from the dishes.
7. As this dish is made with leftover roast pork, it makes sense to serve it with bubble and squeak made with leftover roast potatoes and sprouts.

18. Leftover Pork Fried Rice

Easy Leftover Pork Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Easy leftover pork fried rice is made with pre-cooked long grain rice, and leftover pork. It is quick, delicious, and tastes way better than takeout!

Ingredients

• 2 tablespoons Vegetable oil
• 3 cups Long grain rice (precooked)
• 1 cup Frozen vegetables
• 1 cup Pork (diced precooked or leftover)
• 1/2 cup Red bell pepper (chopped (optional))
• 1 tablespoon Garlic powder
• 1 teaspoon Black pepper
• 1-2 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 2 whole Eggs
• Green onion (to garnish)

Instructions

1. Cook frozen vegetable in the microwave for 2-3 minutes. Just enough to thaw them. Drain any excess liquid they create. Set them aside.
2. Heat vegetable oil in a wok, or a large nonstick skillet over medium high heat.
3. Roughly dice the bell pepper, and the leftover pork. Make sure they are bite size pieces.
4. Once the oil is smoking (after about 1-2 minutes), add the pork and the bell pepper and saute for 3 minutes. Stir it around often so that it does not burn.
5. Add the rice to the pan and begin stirring it around. Continue stirring the rice around so it does not burn. Cook for about 5 minutes ensuring to break it up as you mix it.
6. If the vegetables have any water from heating them in the microwave, be sure to drain all of the water. Add the vegetables into the pan and saute and stir for another 5 minutes.
7. Now add the seasonings: garlic powder, black pepper, soy sauce, and sesame oil into the pan. Stir it around until it is thoroughly combined.
8. Push the rice to one side of the pan so that the other side is completely open. Crack both eggs into the open side of the pan and scramble them around with your spatula.
9. Be careful not to mix the eggs into the rice until they are cooked through.
10. Once the eggs are completely cooked, mix them into the rice until it is all combined.
11. Garnish with green onion. And enjoy!

19. Spicy Pork Noodles

Easy Spicy Pork Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘8’]

Spice up your ramen noodles with this Easy Spicy Pork Noodles recipe!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound pork loin, (sliced very thin)
• 1 clove garlic, (minced)
• ⅓ cup brown sugar
• ½ cup soy sauce
• 1 tablespoon chili garlic sauce
• 6 ounces ramen noodles, (any flavor)
• 1 tablespoon green onions, (sliced)

Instructions

1. In a medium saucepan, boil water. Add noodles (not the flavor packet if included) and cook for 3 minutes. Drain the noodles and set them aside.
2. In a large skillet over medium heat, heat oil until it sizzles. Add sliced pork and cook until just brown.
3. Add garlic and cook until fragrant (about 1 minute).
4. Add brown sugar, soy sauce, and chili garlic sauce. Stir to combine.
5. Reduce heat to medium-low, cover and simmer for 5 minutes.
6. Add noodles and stir to combine.
7. Serve immediately, garnished with green onions.

20. Sweet and Sour Pork

Sweet & Sour Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 people’]

Sweet & Sour Pork – pork tenderloin, onion, bell pepper, and pineapple simmered in a quick sweet and sour sauce and served over rice. Just as quick as takeout but a million times better! Ready to eat in 30 minutes. Onion, bell pepper, pork tenderloin, pineapple, water, cornstarch, vinegar, soy sauce, and brown sugar. Serve or rice, noodles or riced cauliflower. A weeknight favorite! #stirfry #pork #30minutemeal #dinner #porktenderloin #pineapple

Ingredients

• 1 onion (chopped)
• 1 green bell pepper (chopped)
• 3 pounds pork tenderloin (cut into bite-sized pieces)
• 1 Tbsp vegetable oil
• 1 (20-oz) can pineapple chunks in juice
• ¾ cup water
• 1/4 cup white vinegar
• 3 Tbsp soy sauce
• ¼ cup brown sugar
• ½ tsp salt (or to taste)
• 2 Tbsp cornstarch
• 2 Tbsp water
• 2 cups hot cooked rice

Instructions

1. Heat oil in a large skillet over medium heat. Add onion and bell pepper. Cook 5 minutes, until vegetables start to soften.
2. Add chopped pork to skillet, cook until lightly browned, about 5 minutes.
3. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 10 to 15 minutes.
4. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture and pineapple chunks to pork mixture. Cook over low heat, stirring constantly until mixture is thickened and bubbly.
5. Serve sweet and sour pork over hot cooked rice.

21. Teriyaki Pork Stir Fry

Teriyaki Pork Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This teriyaki pork stir fry is pork tenderloin seared to perfection with colorful vegetables in a homemade teriyaki sauce. A fresh and healthy meal that’s ready in just 30 minutes.

Ingredients

• 1 tablespoon vegetable oil (divided use)
• 1 cup broccoli florets
• 1/2 cup carrots (thinly sliced)
• 3/4 cup bell peppers (cut into 1 inch pieces, I used red and yellow)
• 1 pound pork tenderloin (cut into 1 inch pieces or thinly sliced)
• 1 teaspoon ginger (minced)
• 2 teaspoons garlic (minced)
• 1 tablespoon sesame seeds
• salt and pepper to taste
• 1/4 cup soy sauce
• 1/2 cup water
• 3 tablespoons brown sugar
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch

Instructions

1. Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the broccoli, peppers and carrots, and cook for 4-6 minutes until softened and lightly browned. Season to taste with salt and pepper.
2. Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.
3. Add the remaining 2 teaspoons of oil to the pan. Add the pork, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.
4. Add the garlic and ginger to the pan and cook for 30 seconds.
5. While the pork is cooking, make the sauce. Place the soy sauce, water, brown sugar, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
6. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
7. Add the vegetables back to the pan with the pork. Pour in the sauce and toss to coat. Sprinkle with sesame seeds, then serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.