Leftover honey mustard pork tenderloin
I have an entire sliced loin leftover from this recipe: https://food52.com/recipes...
Any thoughts on what to do with it? It's mighty good cold and straight out of the fridge, but I wouldn't mind repurposing it into something else tasty.
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6 Comments
I sometimes used thinly sliced roast pork loin for a variation (instead of veal) on one of my favorites, Vitello Tonnato. Truth be told, I kind of prefer it. But I'd only do this if the honey/mustard glaze isn't too pronounced or can be scraped away.
Also, I realize this is too late for this one but may be useful for the next, but I always deglaze the pan with some water after serving dinner and save that flavorful liquid for drizzling on the bread when making the sandwiches. ;o)