Here's What to Do with the Leftovers By Marlene Parrish
Pittsburgh Post-Gazette
Make this your motto: Cook once, eat twice. Cook more pork tenderloin than you need, then recycle the leftovers.
Pita Sandwich: Spread pita pocket bread (whole wheat or sesame) with mayonnaise to which you've added a pinch of curry and a few drops of fresh lemon juice. Add slices of cooked pork. Stuff in a few slices of mango or avocado for a surprise and finish with a good spray of watercress or crisp lettuce. If you have some chopped nuts handy, toss them in.
Peking-ish Pork: Steam a flour tortilla to warm and soften it. Spread the tortilla with a teaspoon of hoisin sauce, or more to taste (you can boost the flavor with a drop of sesame oil). Add thin shreds of leftover pork. Snip a scallion into rings and scatter it over the pork. Wrap up into a package. As an alternative, spread the hoisin sauce in a pita pocket and stuff with pork and scallions.
Fajitas: Saute a little sliced onion and green pepper in olive oil. Place on a warm flour tortilla. Add strips of warm cooked leftover pork. Spritz with lime juice. Top with a dollop of sour cream, shredded lettuce and a spoonful of salsa. Roll up into a package.
Stir Fry: You don't need a wok. A skillet will work just as well. Toss sliced onion, garlic, red pepper, yellow squash and zucchini, broccoli buds and bean sprouts with olive oil until soft. Toss in cubes of leftover cooked pork to heat. Douse with bottled stir-fry sauce and heat through.
Fried Rice: Saute onion and garlic. Add a portion of cold leftover rice. Add chopped scrambled egg, minced leftover vegetables and diced leftover pork. If there's a little piece of ham or shrimp in the fridge, chop it and add. Season with soy sauce, heat and serve.
Kebabs: Alternate cubes of leftover pork, pineapple and slices of red pepper on a skewer. Brush with melted butter or spritz with olive oil cooking spray and run under the broiler to brown.
Pork Caesar Salad: Toss pieces of romaine lettuce in a bowl. Add chopped anchovies, chopped hard cooked egg and croutons. Toss with bottled Caesar salad dressing. Top with strips of grilled pork and grated parmesan cheese.
Oriental Pork Salad: Mix diced or shredded leftover pork, sliced water chestnuts, diced celery and a sliced scallion. Toss with mayonnaise to which you've added a pinch each of ginger and mustard and a tablespoon or so of chopped candied ginger. Scatter sliced toasted almonds over the top.
Variations on a theme: Toss leftover pork pieces with almost anything: apples, olives, mandarin oranges, avocado, ham, pesto. Add celery or nuts for crunch, onions or shallots for bite and lemon juice for zest. Bind with mayonnaise, a little yogurt or sour cream. Serve on lettuce or in a sandwich.
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