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Recipes and Stories

21 October 2014 Rejuvenating Leftovers

Sauteed Mushrooms and Pork Tenderloin with Sage and Garlic

If you live alone or, as I do, have only two people in your household, you’ll inevitably be faced with the dilemma of how to keep leftovers fresh and interesting. Yes, we’re a spoiled, self-indulgent lot: there are starving children in the world who would be glad to have our leftovers and we ought to be grateful that we have so much.

The least we can do is not waste the good food that we’ve been lucky enough to have left over. Tonight, a survey of my larder turned up half a pan-roasted pork tenderloin, a half-pound carton of crimini mushrooms, and a few fresh sage leaves that were at the use me or lose me stage. In about six minutes, supper was ready.

I just had this as is, in a soup plate, but if your appetite is especially large, or you need to stretch it a little, put on about 6 ounces of egg noodles or pasta such as penne to cook while you make the sauté. Lightly drain the pasta and toss it in the pan with the pork and mushrooms.

A Quick Sauté of Leftover Pork Tenderloin and Mushrooms
Serves 2

8 ounces brown (crimini) mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium clove garlic, lightly bruised, peeled, and minced fine
½ (about 8 ounces) of a leftover roasted or braised pork tenderloin, thinly sliced
2 teaspoons chopped fresh sage (don’t use dried: if you don’t have sage, substitute rosemary, parsley, or whatever herb was used in cooking the pork)
Salt and whole black pepper in a mill

1. Wipe the mushrooms clean with a dry cloth, trim the stems even with the cap, and thickly slice them. Heat the butter and oil in a heavy-bottomed skillet over medium heat. When the butter is hot and its foaming has subsided, add the mushrooms and sauté, tossing frequently, until they are browning at the edges.

2. Sauté another half minute or so and then add the garlic. Toss until it’s fragrant, not more than half a minute, then add the pork and sage. Toss until it’s warmed through but don’t let it dry out. Season well with salt and pepper, give it one last toss. If you have leftover gravy, you could add that at the very end, especially if the pork seems a bit dry. Or you can add another tablespoon of butter off the heat and toss until it’s melted. Immediately turn it out of the pan and serve it as is or over cooked egg noodles.

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