Slice and use for the pork in this forum favorite...

Weed's Pork Tenderloin with Dijon Cream

Serves: 2
Prep time: 15 min
Cook time: 15 min
1# pork tenderloin, cut into 1" slices
Seasoned flour
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard - or more to taste
salt and pepper to taste
Preheat oven to low, about 170 degrees.
Pound pork medallions to 1/2" thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
Add the remaining 1 tablespoon butter to pan.
Add white part of onion, saute for 1 minute.
Add wine or vermouth, simmer until reduced to about 3 tablespoons.
Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Spoon sauce over pork, garnish with green part of onion.
*If sauce ends up too thick for your liking, add a little water, but no more than 1/4 cup.
Note: Reheat leftover pork in the oven while making the sauce.

I just warm it in a little broth and fix different veggies and potatoes than the first time and have another meal.
Or sandwiches....slice it and use it for lunch sandwiches....lots better than anything from the deli counter!
Linda C

I cook large quantities of pork just to have the leftovers. First of all it will freeze & keep fresh for later if you don't want to eat all of it now.
Our favorite is fajitas (and it feeds a crowd). Shred or chuck the meat, I like to arrange on a large round platter with grilled onions, red / green peppers / tomatoes. In the center mound the rice if you are having mexican rice. If not, a bowl of guacamole, or salsa, sour cream, whatever you have. Serve with warm tortilla shells - we like the wheat w/ the pork. This is a staple leftover dinner for us. Delicious!

Weeds recipe is the *best*
Or do pork stroganoff

I also was going to say pork stroganoff. This one with three mustards is a good one:

Text from Delia Online:

'This is what I'd call a five-star supper dish for two people, with the added bonus that it only takes about 20 minutes to prepare from start to finish. Serve it with plain boiled basmati rice and a salad of tossed green leaves.'

Serves 2
Ingredients

12 oz (350 g) pork tenderloin
1 level teaspoon mustard powder
1 heaped teaspoon grain mustard
1 heaped teaspoon Dijon mustard
4 oz (110 g) small open-cap mushrooms
7 fl oz (200 ml) crème fraîche
1 dessertspoon groundnut oil
½ oz (10 g) butter
1 small onion, peeled, halved and thinly sliced
3 fl oz (75 ml) dry white wine
salt and freshly milled black pepper

You will also need a 9 inch (23 cm) solid frying pan.

First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and ¼ inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices.

Now, in a small bowl, mix together the three mustards with the crème fraîche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft.

Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crème fraîche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice.

This recipe is taken from Delia SmithÂs Winter Collection.

SharonCb

Thank you! All great ideas! I am craving Mexican so think I will go with the soft tortillas or the fajitas! Never thought to do that with pork - great idea!

I love mustard but Dh doesn't. I will save those for a company dish. Never thought of sandwiches either - think I will have plenty to slice thin and set aside.

Well, this is certainly not Mexican, but if you end up with some more leftover, try Katie's sauce - its da bomb!

Pork Tenderloin Medallions in Garlic Cream Reduction
by Katie Crill from Idaho

Winner of the Chefs Vote, 2001

garlic cloves used: 12

This is my own recipe, a lovely entree that's easy, quick to fix, and looks impressive.

2 pork tenderloins
salt and freshly ground pepper to taste
1 teaspoon vegetable oil
1 teaspoon butter
12 large cloves garlic, peeled and thinly sliced
1/2 cup white or white zinfandel wine
1/2 cup heavy cream
1 teaspoon fresh rosemary, finely chopped

Slice tenderloins into thin medallions; flatten with palm of hand.
Sprinkle with salt and freshly ground pepper and fry in oil and butter until browned, about four minutes per side.
Place on oven safe plate and keep warm.
Saute garlic in pan until lightly toasted.
Add wine and rosemary and cook on medium-high heat until reduced by half.
Add cream and cook until thickened and slightly reduced.
Pour over pork medallions to serve.

My DH made pulled pork and chorizo for a Cinco de Mayo potluck at work.

We used the leftovers in wraps last night. Pork, cheese, sour cream and tomatoes! Yummy.

The pork/chorizo was a great combo we hadn't tried before!

Deanna

Carnitas are awfully good. Cut the pork in small bite sized pieces. Cover with water and simmer until the water has evaporated. (Since your pork is already cooked, this step may be abbreviated or eliminated.)

Saute the pork pieces in fat from the pork, adding oil if there is not enough fat. This should be done in a skillet large enough to make one layer of carnitas. Turn frequently to brown and crisp all sides. This may take as long as an hour.

Season with salt and pepper and serve with accompaniments or make tacos of small corn tortillas, the carnitas and whatever hot sauce you like. Nest two tortillas together.

Jim

P.S. Important detail -- wrap the tortillas in foil and warm them in the oven.

Jim