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The best dinners always leave leftovers for lunch the next day, right?
Here’s my new strategy for a dinner that gets us beyond the standard roast chicken, and a lunch that whisks us away from a turkey sandwich.
First, get a marinated pork tenderloin. If you haven’t yet discovered these in the meat case, look for them. They make getting dinner on the table in 30 minutes actually do-able.
I used Smithfield Marinated Pork Tenderloin in Portobello Mushroom flavor. Since it’s already seasoned, you remove it from the package, drain and put it in a 350-degree oven for about 20ish minutes. For the best flavor, “think pink” and cook the tenderloin until just pink in the center, around 145 degrees. Take it out, slice and serve. I usually serve it with mashed potatoes and a salad or some wilted greens (kale, spinach, bok choy…whatever I have on hand). Dinner – done!
Ah, but here’s where it gets even better. Leftovers get repurposed into a panini the next day.
Let’s assemble the ingredients.
I simply stuff a sourdough roll with some flavorful cheese (this time I used a truffle cheese to further amplify the mushroom flavors)…
…a few sprigs of peppery arugula to give it some oomph…
…the cold sliced pork and a slight slather of mayo and some pepper.
Stick it in the George Foreman for a few minutes until the cheese melts and the bread gets crispy. If you have a special panini press, all the better, but I say use whatever tools you have on hand. I let it cool and then pack in the lunchbox.
The lucky recipient can eat it as-is at noon, or if he has access to a microwave, can give it a quick jolt to get the cheese warm again.
Are you ready for a memorable lunch? Join me!
Recipe: Portobello Pork Panini
Summary: Mushroom-marinated pork tenderloin combines with rich truffle cheese and peppery arugula for a memorable panini.
Ingredients
- 1 sourdough roll (I used La Bread Bakery rolls, my favorite!)
- Mayonnaise (optional)
- Several slices of truffle cheese (I got this from Trader Joe’s)
- Several slices of Smithfield Marinated Pork Tenderloin, Portobello Mushroom flavored
- Baby arugula
- Black pepper
Instructions
- Slice the roll in half, and very lightly spread cut sides with mayonnaise if you wish. (Optional; the sandwich will be delicious without it, too.) Add cheese, pork slices, arugula and a grinding of fresh pepper.
- Close the sandwich and grill it for 5+ minutes, until the cheese is melted and the bread crisps.
- Remove, cut in half and serve!
- Serves 1.
Source
Dorothy Reinhold | Shockingly Delicious
Preparation time: 5 minutes
Cooking time: 5 minutes
Number of servings (yield): 1
Culinary tradition: USA (General)
My rating
Disclosure: Smithfield sent product for recipe development and compensated me for this post.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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{ 5 comments… read them below or add one }
I bought a “Farmlands” peppercorn pork tenderloin the other day for about ten bucks. These really come in handy if you are not feeling too ambitious in the kitchen but want to have something quick and tasty. I have cooked a couple of these and my family has consistently liked them.
Latasha,
I agree completely about the “not feeling too ambitious in the kitchen” days.
What a delightful looking sandwich! I’ve been having a major love affair with the panini press, it makes even sandwiches filled with leftovers so gourmet and special.
Great looking sandwich. I’ve seen those packages of Pork and have never picked one up. Who knows why after seeing this. And one of these days very soon, I too will have a Trader Joe’s near me. Love the sound of that cheese. Thanks for sharing this idea. Love it.
Lee Ann,
Thanks! Oh yeah, you will find TJs a major draw when it opens. And that pork really does make dinner easy, and lunches easier!