My Convertible Life

Thursday, October 14, 2010

Friday's 5: Pork Tenderloin All Week Long

One of my favorite ways to cook is to fix one thing and make it last through as many meals as possible. That's the beauty of cooking pork tenderloin -- there are so many ways to serve it that are easy to prep, once you've done the initial cooking.

Whenever Harris Teeter has the Smithfield pork tenderloin on sale, I usually buy one and keep it in the freezer until I'm ready. They tend to be close to 3 lbs (because they actually put two in a package), so it's way more than we can eat in one or two meals. Thanks to tips from my friend Ms. S, I've come up with five different meals from one package of tenderloin.

  1. Pork tenderloin with veggies: For the first meal, I cook the tenderloin in the oven (according to package directions) -- sometimes I marinade, sometimes not. Here's a good recipe (and a borrowed photo above) I found online. Slice and serve with whatever veggies you like best -- we often use broccoli and mashed potatoes.
  2. BBQ pork pizza: Get a ready-made pizza crust or the great pizza dough at Trader Joe's (near the cheese section). Use BBQ sauce instead of tomato sauce. Chop up or shred some of the pork and layer on top with some red onion (you can cook them a little to carmelize if you like) and shredded Italian cheeses.
  3. Pork and peach salad: Use your favorite mixed greens. Add slices of pork along with peaches (I like to warm them a little first), walnuts, cranberries and feta cheese. Toss with a little vinaigrette.
  4. Pork and black bean burritos: Whatever your preferred ingredients are for burritos, use the same approach. Here's a good recipe -- just add pork.
  5. BBQ pork sandwiches: The key to this very simple meal is to get nice, soft sourdough bread (I like Pepperidge Farm) and some smoky gouda or muenster or provolone cheese. Toast the bread, layer with pork, BBQ sauce and cheese, then let it get warm and melty under the broiler. 
What's your favorite way to serve pork tenderloin? Or better yet, what's your favorite item to cook once and serve all week?

3 comments:

  1. I just found this great recipe. You cook both tenderloins wrapped with 6 pieces of bacon each with canned pineapple slices. The first day serve half of the tenderloin (and all of the pineapple) with a side of sourdough bread topped with pineapple chutney and brie. The second day you cook the remainder on philo dough with cream cheese (and some other ingredients I can't remember). Two very heavy meals that are delicious. If you want the recipe for day 2, let me know.

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  2. I'm making pork tonight, which I've had in my mind since reading this post. Or, should I say, looking at your gorgeous pork picture. Yum!!

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  3. So glad I read this when you posted. I am cooking a turkey tenderloin tonight and opened it to find that it's a ton. I thought to myself, "what the hell do I do with the rest?!" Enter this post. Ahhhh. Thanks friend.

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