Wednesday, June 6, 2012


I love when people tell me, "we don't eat leftovers."  Uh, seriously?  What do you mean?  Are you people actually throwing away food?  You do know there are starving kids in Africa that would do anything for that food you are tossing away, right?  

In the McGhee household, we do not throw food away.  But, I do not reheat leftovers either.  I reinvent leftovers.  

First, you need to start off with a hunk of meat.  For instance, a pork tenderloin.  I make two of these on a Sunday.  The first night we had it with corn on the cob (mini's choice), baked sweet potatoes, and fruit.

Pork Tenderloin
  • 1⁄2 cups olive oil
  • 1⁄3 cup soy sauce
  • 1⁄4 cup red wine vinegar (I used white wine vinegar, I sommeliers everywhere are cringing)
  • Juice of 1 lemon
  • 1-2 tbsp Worcestershire sauce
  • 1-2 tbsp fresh parsley, finely chopped
  • 2 tsp dry mustard
  • Freshly cracked black pepper, to taste
  • 4 cloves garlic, peeled and minced
  • 1 1-lb. pork tenderloin (silver skin removed)
1.  Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 

2.  Preheat oven to 350 degrees. While oven is preheating, in a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. 

3.  Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

Pan Sauce

  • Pan scrapings from pork tenderloin
  • 1/2 cup of chicken broth
  • 2-3 tbsp of reserved marinade (thoroughly mixed)
  • 1-2 tsp butter
1.  Place the skillet back on the stove over medium heat. 
2.  Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. 
3.  Add the reserved marinade and let it boil down for 2-3 minutes. 
4.  Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Make your marinade.

Put the tenderloin in a baggie with your marinade.  It's okay if this step grosses you out.  I feel the same way.

Sear your tenderloin to lock those juices in.

Bake and then let sit for about 5 minutes until you slice it.

These are ways that I reinvent my tenderloin.  
1.  Saute some peppers and onions in oil.  Serve on tortillas with tenderloin and guacamole.  Serve black beans on the side.  
2.  Serve in fried rice.
3.  Serve cold in a mandarin salad.  

There you go!  Four dinners from one piece  of meat.  That may be a little too much pork tenderloin for you in one week.  I agree.  We usually get about 1, maybe 2 additional dinners from our tenderloin.  I just thought I'd give you options.  Because we all know, us ladies like our options.

Remember.  Don't reheat.  Reinvent.