What To Make With Leftover Pork Tenderloin
Ingredients
- 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
Instructions
- In blender combine beans (drained), broth, salsa and cumin; blend until smooth but do not overblend
- Transfer to a soup pot and heat until bubbly
- Serve with sour cream
- Mix together olive oil and Dijon mustard (there’s no need to measure ingredients exactly, just “eyeball” it).
- Spread mustard mixture onto the outside of each slice of bread
- 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
- Cook until crunchy brown and both sides
Reincarnate The Leftover
This recipe is perfect made with leftovers from Berry-Good Pork Tenderloin:
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