Two delicious ways to use leftover pork tenderloin: a juicy, flavorful sandwich that will satisfy hungry eaters, and a vibrant salad perfect for lunch or dinner.
My Spiced Pork Tenderloin is fantastic on its own, but leftovers give you so many tasty options. I often cook an extra tenderloin on purpose so I have versatile cooked meat ready for sandwiches, grain bowls, stir-fries, or salads. Pork tenderloin holds its texture and flavor well overnight and adapts easily to different seasoning profiles — Italian, Greek, Mexican, or whatever you prefer.
A Lovely Thought from Teri
Pork tenderloin leftovers are a refrigerator hero: they stay delicious and transform into countless meals. Leftover slices are perfect for quick sandwiches piled with pickles, greens, and cheese, or for a composed salad with fresh vegetables and a creamy dressing. Once you master cooking a tenderloin, you can play with marinades and seasonings to create a range of flavors to enjoy in subsequent meals.
As an enthusiastic sandwich maker, I load mine with sliced pork tenderloin, pickles, cheese, greens, and a vibrant Chimichurri Mayo that brightens everything. But feel free to choose your favorite bread and toppings — this is an easy recipe to customize.
Leftover tenderloin also shines in a composed salad. I like a mix of romaine for crunch, cherry tomatoes, cucumbers, avocados, and marinated red onions. A creamy tomato-based dressing complements the pork nicely and is simple to prepare. Scale the salad up or down depending on how many servings you need.
Pork Tenderloin Sandwich with Chimichurri Mayo
Ingredients
For the Chimichurri Mayo:
- dried oregano
- freeze-dried shallots (or onion flakes)
- dried parsley flakes
- minced dried garlic (or garlic powder)
- red pepper flakes
- dried cilantro
- dried chives
- kosher salt
- mayonnaise (Whole30-friendly or regular)
- extra virgin olive oil
- apple cider vinegar
For the sandwich:
- Spiced Pork Tenderloin, thinly sliced
- French rolls or gluten-free sandwich bread
- pickle slices (dill or your favorite)
- provolone or another mild cheese
- arugula
- kosher salt
- marinated red onions
How To Make This Sandwich
Make the Chimichurri Mayo
Combine the dried herbs and spices in a small bowl and mix. In a wide-mouth jar, add 1 cup mayonnaise, 3 tablespoons of the spice blend, 1/4 cup extra virgin olive oil, and 2 tablespoons apple cider vinegar. Use an immersion blender until smooth, about 30–40 seconds. Refrigerate. Save any leftover dry spice blend as a marinade or mix with oil and vinegar for a quick dip.
Assemble the sandwich
Toss arugula with a pinch of kosher salt and a little marinated onion oil or olive oil. If using French rolls, scoop out some of the soft interior to lighten them, then toast the rolls or bread slices on a baking sheet in a 350°F oven until lightly browned, about 5–7 minutes. Remove and spread Chimichurri Mayo on one side of each roll or slice. 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 creamy tomato dressing:
- mayonnaise (Whole30-friendly or regular)
- sundried tomatoes or tomato confit
- red wine vinegar
- kosher salt
- chili powder
- garlic powder
- cayenne powder (optional, for heat)
For the salad:
- sliced Spiced Pork Tenderloin
- baby romaine or greens of your choice
- kosher salt
- marinated red onions
- cherry tomatoes, halved
- English or Persian cucumbers, sliced
- avocado, sliced
How To Make This Salad
Make the dressing
In a wide-mouth jar combine 1 cup mayonnaise, sundried tomatoes or 1/2–1 cup tomato confit, 2 tablespoons red wine vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder, and a pinch of cayenne. Blend with an immersion blender until smooth, about 1–2 minutes. Refrigerate.
Assemble the salad
Arrange baby romaine on a large platter and sprinkle lightly with kosher salt and a drizzle of marinated red onion oil or olive oil. Arrange sliced pork, cherry tomatoes, cucumber, and avocado over the greens. Top with marinated red onions and serve with the creamy tomato dressing on the side.
Frequently Asked Questions
Yes. This salad is excellent for meal prep. Keep the pork sliced and prepped vegetables stored separately and assemble just before serving. Add marinated red onions and sliced avocado right before eating to keep the greens crisp and prevent avocado browning.
If you don’t have the exact dried herb blend, make a simple flavored mayo using what you have: garlic mayo (fresh grated garlic or garlic powder), a pesto-mayo if you have pesto, or any herb blend mixed into mayonnaise will work well.
Leftover pork is great in grain bowls with rice or quinoa and a tasty dressing, added to vegetable stir-fries right at the end of cooking, or wrapped in lettuce leaves for quick wraps. It’s an easy protein to toss into many dishes to boost flavor and substance.
Video
If you try either recipe, leave a rating or review. Enjoy experimenting with different breads, cheeses, and dressings — leftover pork tenderloin makes weeknight meals simple and delicious.