Two delightful ways to use pork tenderloin leftovers: a juicy, flavor-packed sandwich that satisfies hungry appetites and a vibrant salad that makes a fantastic lunch or dinner. Both are easy to assemble and showcase how versatile a cooked pork tenderloin can be.
A Lovely Thought from Teri
Pork tenderloin is delicious on its own, and when you make an extra roast you open the door to a week of easy, exciting meals. Leftover pork stays tender and flavorful, and it adapts well to many cuisines—Italian, Greek, Mexican, and more—by simply changing the marinade or seasoning. Whether you slice it for sandwiches, toss it in salads or grain bowls, or add it to a quick stir-fry, leftover pork tenderloin keeps mealtime interesting and convenient.
I built my Pork Tenderloin Sandwich with a bold chimichurri-style mayo, pickles, cheese, arugula and a few marinated red onions for tang. But this sandwich is flexible: choose your favorite bread, cheese, and greens. A crusty French roll or sturdy gluten-free slices both work beautifully. Toast the bread for texture, pile on thin slices of leftover pork, add pickles and cheese, and finish with a generous smear of chimichurri mayo.
Leftover pork also shines in a composed salad. I like a platter built with baby romaine for crunch, cherry tomatoes, cucumbers, avocado and marinated red onions. A creamy tomato-based dressing complements the pork nicely and can be made with sundried tomatoes or tomato confit. This salad works for meal prep and scales easily to serve one or a crowd.
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 (Whole30 or regular)
- Extra virgin olive oil
- Apple cider vinegar
For the sandwich:
- Spiced pork tenderloin, thinly sliced
- French rolls or gluten-free white bread
- Dill pickles or your favorite pickle slices
- Provolone or another mild melting cheese
- Arugula
- Marinated red onions
- Kosher salt
How to Make the Sandwich
Make the chimichurri mayo:
Mix the dried herbs and spices together in a small bowl. In a wide-mouth jar combine 1 cup mayonnaise, about 3 tablespoons of the spice blend, 1/4 cup extra virgin olive oil, and 2 tablespoons apple cider vinegar. Use an immersion blender to emulsify until smooth, about 30–45 seconds. Refrigerate any unused blend for another meal or use it as a marinade or bread dip by adding more oil and some vinegar.
Assemble the sandwich:
Toss arugula with a pinch of kosher salt and a little marinated onion oil or olive oil. If you choose French rolls, hollow out some of the soft interior to reduce the bread-to-filling ratio, then toast the rolls or bread slices on a baking sheet at 350°F (175°C) for 5–7 minutes until lightly browned. Spread the chimichurri mayo generously on one side of each roll or slice. Layer pickles on one half, then add thin slices of the pork, cheese, and dressed arugula. Top with marinated red onions, finish with a little extra salt if needed, cut in half, and serve immediately.
Pork Tenderloin Salad
Ingredients
For the creamy tomato dressing:
- Mayonnaise (Whole30 or regular)
- Sun-dried tomatoes or tomato confit
- Red wine vinegar
- Kosher salt
- Chili powder
- Garlic powder
- Cayenne (optional, to taste)
For the salad:
- Sliced spiced pork tenderloin
- Baby romaine or your preferred greens
- Marinated red onions
- Cherry tomatoes
- English or Persian cucumbers
- Avocado
- Kosher salt
How to Make the Salad
Make the dressing:
In a wide-mouth jar combine 1 cup mayonnaise, sun-dried tomatoes or tomato confit (roughly ½ to 1 cup), 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, ¼ teaspoon chili powder, ¼ teaspoon garlic powder, and a pinch of cayenne. Blend with an immersion blender until smooth, about 1–2 minutes. Chill before serving.
Assemble the salad:
Arrange baby romaine on a large platter, sprinkle with kosher salt and a little marinated red onion oil or olive oil. Layer sliced pork tenderloin, halved cherry tomatoes, sliced cucumbers and avocado. Top with marinated red onions and serve with the creamy tomato dressing on the side so the greens stay crisp.
Frequently Asked Questions
Can I make the salad ahead of time?
Yes. This salad is ideal for meal prep. Keep the pork sliced and store vegetables separately. Don’t add marinated red onions or avocado until just before serving so the greens remain crisp and the avocado doesn’t brown.
I don’t have all the ingredients for the chimichurri mayo. What can I use instead?
No problem—use what you have. A garlic mayo (fresh grated garlic or garlic powder) works well. If you have pesto, mixing pesto into mayo makes a bright, herby spread that pairs nicely with pork.
Other ideas for pork tenderloin leftovers?
Leftover pork is great in grain bowls with rice or quinoa, added to a quick stir-fry with vegetables, stuffed into lettuce wraps, or chopped into tacos. It reheats quickly and picks up new flavors from sauces and dressings.
If you try either of these ideas, they make the most of a single roasted pork tenderloin and keep dinner exciting through the week. Enjoy!
