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Cuban Panini and Black Bean Soup

What To Make With Leftover Pork Tenderloin

Cuban Panini and Black Bean Soup

Cuban Panini and Black Bean Soup


  • french bread- 1 loaf, sliced into ½ inch slices
  • sliced ham- 1 lb, or stored leftover sliced pork tenderloin from Berry-Good Pork Tenderloin
  • sliced dill sandwich pickles- 1 24oz. jar
  • tomatoes, roma or vine-ripened- 1-2
  • black beans- 1 28oz. can, drained
  • salsa- 1 cup or 7oz. (like Herdez mild 7oz. salsa)
  • sour cream
  • dijon mustard- ½ cup (approximately)
  • olive oil- ½ cup (approximately)
  • chicken stock- 1 cup (1 cup water with 1 chicken bouillion cube)
  • cumin- ½ teaspoon


  1. In blender combine beans (drained), broth, salsa and cumin; blend until smooth but do not overblend
  2. Transfer to a soup pot and heat until bubbly
  3. Serve with sour cream
  4. Panini
  5. Mix together olive oil and Dijon mustard (there’s no need to measure ingredients exactly, just “eyeball” it).
  6. Spread mustard mixture onto the outside of each slice of bread
  7. Place bread, mustard side down, onto Panini press or griddle, then top with pork, tomato and pickle; place second slice of bread on top with mustard-side up
  8. Cook until crunchy brown and both sides


Reincarnate The Leftover

This recipe is perfect made with leftovers from Berry-Good Pork Tenderloin:

Reincarnate The Leftover


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