18 Delicious Leftover Pork Tenderloin Recipes Creative

Got leftover pork tenderloin and wondering what to do with it? You’re in luck! From quick weeknight dinners to cozy comfort food, we’ve rounded up 18 mouthwatering recipes that’ll transform your leftovers into something spectacular. Whether you’re craving something hearty, light, or downright creative, these ideas will have you looking at that pork tenderloin in a whole new way. Let’s dive in and give those leftovers a delicious second life!

Pork Tenderloin Stir Fry with Vegetables

Looking for a quick yet flavorful weeknight dinner? This Pork Tenderloin Stir Fry with Vegetables is a vibrant dish that brings together tender pork and crisp veggies in a savory sauce.

Ingredients

• 1 lb pork tenderloin, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the pork tenderloin slices and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the red bell pepper, broccoli, and carrot. Stir fry for 4-5 minutes until vegetables are crisp-tender.
3. Add the minced garlic, soy sauce, hoisin sauce, sesame oil, and red pepper flakes to the skillet. Stir to combine and cook for another minute until fragrant.
4. Return the pork to the skillet and toss everything together. Cook for an additional 2 minutes until the pork is fully cooked and the sauce coats everything evenly. Season with salt and pepper to taste.

The magic of this stir fry lies in the balance of textures—succulent pork against the crunch of fresh vegetables, all tied together with a glossy, flavorful sauce.

Tip: For an extra kick, add a splash of sriracha to the sauce before tossing everything together.

Pork Tenderloin Tacos with Avocado Salsa

These Pork Tenderloin Tacos with Avocado Salsa are a game-changer for taco night, offering a juicy, flavorful twist that’s sure to impress.

Ingredients

• 1 lb pork tenderloin, trimmed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 avocado, diced
• 1/2 cup diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1/2 tsp salt

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. Rub the pork tenderloin with olive oil, then season with cumin, chili powder, 1/2 tsp salt, and black pepper.
3. Grill the pork for about 20 minutes, turning occasionally, until the internal temperature reaches 145°F. Let it rest for 5 minutes before slicing.
4. While the pork rests, warm the corn tortillas on the grill for about 30 seconds per side.
5. In a bowl, combine the diced avocado, red onion, jalapeño, lime juice, cilantro, and 1/2 tsp salt to make the avocado salsa.
6. Slice the pork into thin strips and serve on the warmed tortillas topped with the avocado salsa.

The combination of smoky grilled pork and fresh, zesty avocado salsa brings a perfect balance of flavors and textures to your taco night.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce to the avocado salsa.

Pork Tenderloin Sandwich with Caramelized Onions

Nothing beats the juicy tenderness of pork tenderloin paired with the sweet depth of caramelized onions, all hugged by a soft bun. This sandwich is a weeknight hero that feels gourmet.

Ingredients

• 1 pork tenderloin (about 1 lb)
• 2 tbsp olive oil, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large onion, thinly sliced
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 4 soft sandwich buns
• 1/2 cup arugula

Instructions

1. Preheat your oven to 400°F. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the pork tenderloin with 1 tsp salt and 1/2 tsp black pepper, then sear on all sides until golden, about 3 minutes per side.
2. Transfer the skillet to the oven and roast for 15-20 minutes, or until the pork reaches an internal temperature of 145°F. Let rest for 5 minutes before slicing.
3. While the pork cooks, heat the remaining 1 tbsp olive oil in a pan over medium heat. Add the sliced onion and cook for 5 minutes. Stir in 1 tbsp brown sugar and 1 tbsp balsamic vinegar, then continue cooking for another 10 minutes, until the onions are soft and caramelized.
4. Toast the sandwich buns lightly. Layer arugula, sliced pork, and caramelized onions on each bun.

The magic here is in the contrast: the savory, perfectly cooked pork against the sweet, tangy onions, with a peppery bite from the arugula. It’s a symphony in every bite.

Tip: For an extra flavor boost, spread a little Dijon mustard on the buns before assembling.

Pork Tenderloin Fried Rice

Transform your leftover pork tenderloin into a quick and flavorful fried rice that’s perfect for a weeknight dinner.

Ingredients

• 2 cups cooked rice, cooled
• 1 cup diced pork tenderloin
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the eggs and scramble until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the diced pork tenderloin and cook until lightly browned, about 2-3 minutes.
3. Add the peas and carrots to the skillet with the pork. Stir-fry for 2 minutes until the vegetables are heated through.
4. Add the cooled rice to the skillet, breaking up any clumps. Stir-fry for 3-4 minutes until the rice is hot.
5. Return the scrambled eggs to the skillet. Add the soy sauce, sesame oil, garlic powder, and green onions. Stir-fry for another minute until everything is well combined and heated through. Season with salt and pepper to taste.

The sesame oil and soy sauce create a rich, umami-packed base that elevates the simple ingredients into something special.

Tip: For the best texture, use rice that’s been cooked and cooled in the fridge for at least a few hours—it fries up much better than freshly cooked rice.

Pork Tenderloin and Potato Hash

Warm up your morning with this hearty Pork Tenderloin and Potato Hash, a dish that combines tender pork with crispy potatoes for a satisfying start to the day.

Ingredients

• 1 lb pork tenderloin, diced into 1/2-inch cubes
• 2 cups russet potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup onion, finely chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add diced pork tenderloin, salt, black pepper, garlic powder, and smoked paprika. Cook for 5-7 minutes until the pork is browned on all sides. Remove from skillet and set aside.
2. In the same skillet, add the diced potatoes and onion. Cook for 10 minutes, stirring occasionally, until the potatoes are golden and crispy.
3. Return the cooked pork to the skillet with the potatoes and onions. Stir to combine and cook for an additional 2-3 minutes until everything is heated through.
4. Sprinkle with fresh parsley before serving.

The magic of this dish lies in the smoky paprika and garlic powder that give the pork a depth of flavor, perfectly complementing the crispy potatoes.

Tip: For an extra crispy hash, press the potato mixture down in the skillet with a spatula and let it cook undisturbed for a couple of minutes before stirring.

Pork Tenderloin Quesadillas

These Pork Tenderloin Quesadillas are a delightful twist on the classic, combining tender pork with melted cheese and a hint of smokiness for a quick and satisfying meal.

Ingredients

• 1 lb pork tenderloin, thinly sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add pork tenderloin, smoked paprika, cumin, salt, and black pepper. Cook for 5-7 minutes until pork is no longer pink. Remove from skillet and set aside.
2. In the same skillet, place one tortilla. Sprinkle 1/2 cup Monterey Jack cheese, half of the cooked pork, 1/4 cup diced red bell pepper, and 2 tbsp chopped cilantro over half of the tortilla. Drizzle with 1/2 tbsp lime juice.
3. Fold the tortilla over the filling and cook for 2-3 minutes on each side until golden and cheese is melted. Repeat with remaining tortillas and ingredients.
4. Cut each quesadilla into wedges and serve warm. The smoky paprika and fresh lime juice create a vibrant flavor that elevates this simple dish.

Tip: For an extra crispy exterior, lightly brush the outside of the tortillas with olive oil before cooking.

Pork Tenderloin Salad with Balsamic Vinaigrette

This Pork Tenderloin Salad with Balsamic Vinaigrette is a perfect blend of savory and sweet, making it a refreshing yet hearty meal for any day of the week.

Ingredients

• 1 pork tenderloin (about 1 lb)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 6 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard

Instructions

1. Preheat your oven to 400°F. Rub the pork tenderloin with 2 tbsp olive oil, then season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. Place the pork on a baking sheet and roast for 25 minutes, or until the internal temperature reaches 145°F. Let it rest for 5 minutes before slicing.
3. In a large bowl, combine the mixed greens, cherry tomatoes, and red onion.
4. In a small bowl, whisk together the balsamic vinegar, 1/4 cup extra virgin olive oil, honey, and Dijon mustard to make the vinaigrette.
5. Add the sliced pork to the salad, drizzle with the balsamic vinaigrette, and toss gently to combine.

The contrast of the warm, juicy pork with the crisp, fresh salad and the tangy-sweet vinaigrette creates a symphony of flavors and textures that’s hard to resist.

Tip: For an extra flavor boost, marinate the pork in the vinaigrette for an hour before cooking.

Pork Tenderloin Sliders with BBQ Sauce

These Pork Tenderloin Sliders with BBQ Sauce are the perfect bite-sized treat for your next gathering, combining juicy pork with a smoky-sweet sauce that’ll have everyone reaching for seconds.

Ingredients

• 1 pork tenderloin (about 1 lb)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup BBQ sauce
• 12 slider buns
• 1 cup coleslaw (optional)

Instructions

1. Preheat your oven to 400°F. Rub the pork tenderloin with olive oil, then season evenly with salt, black pepper, and garlic powder.
2. Heat a skillet over medium-high heat and sear the pork on all sides until golden, about 2 minutes per side.
3. Transfer the skillet to the oven and roast for 15-20 minutes, or until the pork reaches an internal temperature of 145°F.
4. Remove the pork from the oven and let it rest for 5 minutes. Then, slice it thinly.
5. Warm the BBQ sauce in a small saucepan over low heat. Toss the sliced pork in the sauce until well coated.
6. Assemble the sliders by placing a few slices of pork on each bun. Top with coleslaw if desired.

The magic of these sliders lies in the contrast between the tender, flavorful pork and the crisp, refreshing coleslaw, all hugged by a soft bun.

Tip: For an extra kick, mix a tablespoon of hot sauce into your BBQ sauce before warming it up.

Pork Tenderloin Pasta with Garlic Cream Sauce

This Pork Tenderloin Pasta with Garlic Cream Sauce is a decadent weeknight dinner that feels anything but ordinary, combining tender pork and al dente pasta in a luxuriously smooth sauce.

Ingredients

• 1 lb pork tenderloin, sliced into 1/2-inch pieces
• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the pork tenderloin slices and cook for 3-4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, and bring to a simmer. Stir in the Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 2-3 minutes until the sauce thickens slightly.
4. Return the cooked pork and pasta to the skillet, tossing to coat everything in the garlic cream sauce. Cook for an additional 2 minutes until everything is heated through.
5. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the balance of flavors—the slight heat from the red pepper flakes cuts through the richness of the cream sauce, making each bite irresistible.

Tip: For an extra touch of elegance, serve with a sprinkle of additional Parmesan and a side of crusty bread to soak up the sauce.

Pork Tenderloin Wraps with Spinach and Feta

These Pork Tenderloin Wraps with Spinach and Feta are a delightful mix of juicy pork, creamy feta, and fresh spinach, all wrapped up in a tender package that’s perfect for a weeknight dinner or a fancy gathering.

Ingredients

• 1 pork tenderloin (about 1 lb)
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the pork tenderloin with garlic powder, dried oregano, salt, and black pepper.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
4. Transfer the pork to a baking dish and roast in the preheated oven for 20 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.
5. While the pork rests, heat the remaining 1 tbsp olive oil in the same skillet. Add the chopped spinach and sauté until just wilted, about 2 minutes.
6. Slice the pork tenderloin into thin strips. On each tortilla, layer spinach, pork slices, and crumbled feta. Roll up tightly and serve.

The combination of juicy pork, creamy feta, and fresh spinach wrapped in a soft tortilla creates a texture and flavor contrast that’s irresistibly good.

Tip: For an extra crunch, lightly toast the wraps in a dry skillet for a minute on each side before serving.

Pork Tenderloin Soup with Lentils and Kale

Warm up your evening with this hearty Pork Tenderloin Soup, where tender pork meets earthy lentils and vibrant kale in a comforting bowl.

Ingredients

• 1 lb pork tenderloin, trimmed and cut into 1-inch cubes
• 1 cup dried green lentils, rinsed
• 4 cups chicken broth
• 2 cups water
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups kale, stems removed and leaves chopped
• 1 tbsp lemon juice

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in pork tenderloin cubes, cumin, smoked paprika, salt, and black pepper. Cook until the pork is lightly browned, about 5 minutes.
3. Add lentils, chicken broth, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until lentils are tender.
4. Stir in kale and lemon juice. Cook for an additional 5 minutes, until kale is wilted.
5. Adjust seasoning with salt and pepper to taste before serving.

The magic of this soup lies in the smoky depth from the paprika paired with the bright kick of lemon, elevating the humble ingredients to something extraordinary.

Tip: For an extra layer of flavor, toast the cumin and smoked paprika in a dry pan for 30 seconds before adding them to the dish.

Pork Tenderloin Pizza with Caramelized Pear and Gorgonzola

Transform your pizza night with this gourmet twist featuring succulent pork tenderloin, sweet caramelized pears, and tangy Gorgonzola.

Ingredients

• 1 lb pizza dough
• 1 pork tenderloin (about 1 lb), thinly sliced
• 1 large pear, thinly sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp brown sugar
• 1/2 cup Gorgonzola cheese, crumbled
• 1/2 cup mozzarella cheese, shredded
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to your desired thickness and place on a baking sheet.
2. In a skillet over medium heat, heat 1 tbsp olive oil and 1 tbsp butter. Add the pear slices and 1 tbsp brown sugar, cooking for 5 minutes until caramelized. Remove from skillet and set aside.
3. In the same skillet, cook the pork tenderloin slices with 1/4 tsp salt and 1/4 tsp black pepper until just done, about 3-4 minutes per side.
4. Spread the caramelized pears over the pizza dough, followed by the cooked pork, 1/2 cup Gorgonzola, and 1/2 cup mozzarella. Sprinkle with 1 tbsp fresh rosemary.
5. Bake for 15-20 minutes until the crust is golden and the cheese is bubbly.

The combination of juicy pork, sweet pears, and bold Gorgonzola creates a symphony of flavors that elevates the humble pizza to a masterpiece.

Tip: For an extra crispy crust, pre-bake the dough for 5 minutes before adding toppings.

Pork Tenderloin Egg Rolls

These Pork Tenderloin Egg Rolls are a crispy, flavorful twist on the classic, packed with savory pork and fresh veggies for a perfect appetizer or snack.

Ingredients

• 1 lb pork tenderloin, thinly sliced
• 2 cups coleslaw mix
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 egg roll wrappers
• 1 egg, beaten
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine the thinly sliced pork tenderloin, coleslaw mix, shredded carrots, and green onions.
2. Add the soy sauce, hoisin sauce, garlic powder, ginger powder, salt, and black pepper to the bowl. Mix well until all ingredients are evenly coated.
3. Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the pork mixture onto the center of the wrapper.
4. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the remaining corner, sealing the edge with a bit of the beaten egg.
5. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.

The combination of tender pork and crunchy vegetables wrapped in a crispy shell makes these egg rolls irresistibly delicious. Serve them with your favorite dipping sauce for an extra flavor boost.

Tip: For a healthier version, these egg rolls can also be baked at 400°F for 20-25 minutes until crispy.

Pork Tenderloin Stuffed Peppers

Transform your pork tenderloin into a stunning centerpiece with these vibrant stuffed peppers, a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 lb pork tenderloin, finely chopped
• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Add the pork tenderloin, salt, black pepper, and smoked paprika. Cook until the pork is no longer pink, about 5 minutes.
4. Stir in the cooked quinoa and parsley, then remove from heat.
5. Spoon the pork mixture into the bell peppers, packing lightly. Top each with mozzarella cheese.
6. Place the stuffed peppers in the prepared dish and bake for 25 minutes, until the peppers are tender and the cheese is bubbly.

The smoky paprika and fresh parsley bring a bright, earthy depth to the tender pork, making each bite a delightful contrast of flavors and textures.

Tip: For an extra crunch, sprinkle some breadcrumbs over the cheese before baking.

Pork Tenderloin and Mushroom Risotto

This Pork Tenderloin and Mushroom Risotto combines tender meat with creamy arborio rice for a comforting meal that feels gourmet but is totally doable on a weeknight.

Ingredients

• 1 lb pork tenderloin, trimmed and cut into 1-inch pieces
• 1 1/2 cups arborio rice
• 4 cups chicken stock, kept warm
• 1 cup white wine
• 8 oz cremini mushrooms, sliced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the pork tenderloin pieces, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil and 1 tbsp butter. Add the onion and garlic, cooking until soft, about 3 minutes. Stir in the mushrooms and thyme, cooking for another 5 minutes until the mushrooms are golden.
3. Add the arborio rice to the skillet, stirring to coat the grains with the oil and butter. Pour in the white wine, stirring constantly until the wine is fully absorbed.
4. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20 minutes.
5. Stir in the cooked pork tenderloin, remaining 1 tbsp butter, Parmesan cheese, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for an additional 2 minutes to heat through.

The key to this risotto’s rich flavor is the combination of savory mushrooms, tender pork, and the slow addition of stock, which creates a luxuriously creamy texture without any cream.

Tip: For an extra flavor boost, try using a mix of wild mushrooms alongside the cremini.

Pork Tenderloin Nachos with Cheese and Jalapenos

Transform your nacho night with these Pork Tenderloin Nachos, where tender pork meets melted cheese and spicy jalapenos for a crowd-pleasing dish.

Ingredients

• 1 lb pork tenderloin, trimmed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bag (13 oz) tortilla chips
• 2 cups shredded cheddar cheese
• 1/2 cup pickled jalapenos, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream (for serving)

Instructions

1. Preheat your oven to 400°F. Heat olive oil in a skillet over medium-high heat. Season the pork tenderloin with chili powder, cumin, salt, and black pepper. Sear the pork on all sides until golden, about 3 minutes per side. Transfer to a baking dish and roast in the oven for 15-20 minutes, or until the internal temperature reaches 145°F. Let rest for 5 minutes, then slice thinly.
2. Arrange tortilla chips on a large baking sheet. Top with shredded cheddar cheese, sliced pork, and jalapenos. Bake at 400°F for 5-7 minutes, or until the cheese is bubbly.
3. Garnish with fresh cilantro and serve immediately with sour cream on the side.

The secret to these nachos is the perfectly seasoned pork tenderloin, which stays juicy and tender, elevating the dish beyond your average nacho platter.

Tip: For an extra kick, drizzle with hot sauce or sprinkle with crushed red pepper flakes before serving.

Pork Tenderloin Shepherd’s Pie

Transform your classic Shepherd’s Pie with this succulent Pork Tenderloin version, a twist that’s sure to become a weeknight favorite.

Ingredients

• 1 lb pork tenderloin, diced into 1/2-inch pieces
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots mix
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups mashed potatoes (prepared or homemade)
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F. Heat olive oil in a large skillet over medium heat. Add the diced pork tenderloin and cook until lightly browned, about 5 minutes.
2. Add the finely chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
3. Stir in the frozen peas and carrots mix, Worcestershire sauce, dried thyme, salt, and black pepper. Cook for another 2 minutes until the vegetables are just tender.
4. Transfer the pork mixture to a baking dish. Spread the mashed potatoes evenly over the top, then sprinkle with shredded cheddar cheese.
5. Bake at 400°F for 25 minutes, or until the top is golden and the edges are bubbly.

The juicy pork tenderloin paired with the creamy mashed potatoes creates a comforting dish with a delightful contrast in textures.

Tip: For an extra crispy top, broil the pie for the last 2-3 minutes of baking.

Pork Tenderloin and Apple Casserole

This Pork Tenderloin and Apple Casserole is a cozy, one-dish wonder that brings together the savory sweetness of pork with the tart crispness of apples, all baked to perfection.

Ingredients

• 1 pork tenderloin (about 1 lb), trimmed and cut into 1-inch pieces
• 2 medium apples, cored and sliced into 1/2-inch wedges
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, toss the pork tenderloin pieces with 1 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the sliced onions and apples in the prepared baking dish. Drizzle with the remaining 1 tbsp olive oil and toss to coat.
4. Arrange the seasoned pork pieces on top of the apple and onion mixture. Pour 1/2 cup chicken broth around the edges of the dish.
5. Bake uncovered for 35-40 minutes, or until the pork is cooked through and the apples are tender.

The magic of this dish lies in the way the apples soften into a sweet, jammy layer beneath the savory, thyme-kissed pork, creating a harmony of flavors that’s both comforting and elegant.

Tip: For an extra layer of flavor, sprinkle a handful of crumbled blue cheese over the casserole during the last 5 minutes of baking.

Conclusion

We hope these 18 creative leftover pork tenderloin recipes inspire your next meal! From hearty dinners to quick lunches, there’s something for every taste. Give them a try, and don’t forget to share your favorites in the comments below. Loved what you saw? Pin this article to your Pinterest board to keep these delicious ideas handy. Happy cooking!