Cook Once, Eat All Week: Pork Loin Recipe (2024)

Many of the most popular cuts of pork are surprisingly lean and versatile. Chief among these is pork tenderloin, a substantial roast that is both flavorful and easy to cook. Like its cousin, the tenderloin, it’s low on intramuscular fat and very tender. But its hefty size—big roasts can weigh up to 10 pounds—makes it ideal for a weekend supper that can stock your fridge with useful leftovers. If you can’t find a 10-pound roast, substitute two five-pound center-cut pork tenderloins.

Check out our ultimate Sunday roast pork tenderloin recipe and five delicious recipes to repurpose the leftovers every night of the week.

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PREP TIME: 5 minutes
TOTAL TIME: 1 hour, 30 minutes
SERVINGS: 4 (with leftovers)

1 large pork loin, trimmed (about 10 lbs)
8 cloves garlic
¼ c olive oil
Salt and freshly ground pepper to taste

1. PREHEAT the oven to 350°F. Rub the pork with garlic and olive oil. Season with salt and pepper to taste. Coat a 9" x 13" baking dish with cooking spray.
2. PLACE the pork in the prepared baking dish. Bake for approximately 1 hour, or until a thermometer inserted in the center registers 145°F.
3. REMOVE the pork from the oven and let it stand for 15 minutes before carving. Cut it into 8 slices; wrap the rest tightly in plastic wrap and store in the refrigerator. Server with mashed potatoes and a green salad.

NUTRITION (per serving) 230 cal, 23 g pro, 0 g carb, 0 g fiber, 12 g fat, 5 g sat fat, 53 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 35 minutes
SERVINGS: 4

1½ c (5 oz) whole-wheat ziti
1 tsp olive oil
2 Tbsp olive oil
1 large red bell pepper, chopped
1 small onion, chopped
6 large mushrooms (6 oz), coarsely chopped
3 garlic cloves, minced
1 tsp dried oregano
½ tsp dried thyme
8 oz leftover pork, cut into strips
1 can (15 oz) crushed tomatoes
¼ tsp salt
¼ tsp ground black pepper
¾ c (3 oz) shredded mozzarella cheese

1. PREHEAT the oven to 375°F.
2. COOK the pasta according to package directions. Drain and return to the pot. Add 1 tsp of the oil and toss to coat.
3. HEAT the remaining 2 Tbsp oil in a large skillet over medium heat. Add the bell pepper, onion, mushrooms, garlic, oregano, and thyme. Cook until the onion is almost soft, 6 to 7 minutes, stirring occasionally. Stir in the pork and crushed tomatoes and cook for 2 minutes. Season with the salt and black pepper.
4. ADD to the pasta, tossing to combine. Pour into a shallow 2½- or 3-quart baking dish. Sprinkle with the cheese. Bake until heated through and the cheese is melted and slightly browned, 20 minutes.

NUTRITION (per serving) 453 cal, 28 g pro, 37 g carb, 6 g fiber, 22 g fat, 7 g sat fat, 310 mg sodium

PREP TIME: 20 minutes
TOTAL TIME: 5 minutes
SERVINGS: 4

¼ c breadcrumbs
2 Tbsp grated pecorino Romano cheese
2 tsp Italian seasoning
2 tsp minced garlic (2 medium cloves)
½ tsp salt
¼ tsp ground black pepper
10 oz leftover pork loin, cut into 1" cubes
½ carton (5 oz) grape or cherry tomatoes (about 1 c)
1½ c frozen pearl onions, thawed
1 Tbsp olive oil

1. PREHEAT the grill. In a small bowl, combine the breadcrumbs, cheese, seasoning, garlic, salt, and pepper. Toss to mix. Set aside.
2. COMBINE the pork, tomatoes, and onions in a medium bowl. Toss with the oil to coat. Thread the meat, tomatoes, and onions alternately on 8 metal or soaked bamboo skewers. Put an even number of ingredients on each skewer. Place on a tray. Sprinkle with the seasoning mixture, making sure that all surfaces are coated evenly.
3. GRILL the skewers, turning often, for about 5 minutes, or until the pork is heated through and crisp on the exterior.

NUTRITION (per serving) 292 cal, 24 g pro, 28 g carb, 5 g fiber, 10 g fat, 3 g sat fat, 467 mg sodium

PREP TIME: 15 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4

1 Tbsp, plus 2 tsp vegetable oil
4 scallions, thinly sliced
3 cloves garlic, minced
1 large pickled jalapeno pepper, minced
⅔c chopped cilantro, divided
1 Tbsp lemon juice
⅔ c reduced-fat (2%) milk
1 Tbsp flour
8 oz leftover pork loin, cut into 2 x ¼-inch strips
½ tsp salt
1 large tomato, coarsely chopped
½ c frozen corn kernels, thawed
8 spinach whole-wheat tortillas (6 inches)
⅓ c crumbled feta cheese

1. HEAT 1 Tbsp of the oil over medium heat in a large skillet. Add the scallions, garlic, and jalapeno, and cook until the scallions and garlic are tender, about 2 minutes. Transfer the mixture to a food processor. Add ⅓c of the cilantro and the lemon juice, and process until smooth. Add the milk and flour, and process until well combined. Set aside.
2. PREHEAT the oven to 350°F. Combine the pork, tomato, corn, and remaining ⅓c cilantro in a mixing bowl. Spoon the pork mixture down the center of each tortilla and roll up.
3. SPOON¼ c of the sauce into a 7 x 11-inch baking dish. Place the enchiladas, seam-side down, in the dish, and spoon the remaining sauce on top. Cover with foil and bake for 15 minutes. Uncover, sprinkle the feta on top, and return to the oven for 5 minutes, or until the cheese is just melted.

NUTRITION (per serving) 401 cal, 29 g pro, 52 g carb, 5 g fiber, 14 g fat, 4 g sat fat, 893 mg sodium

PREP TIME: 20 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4

2 Tbsp olive oil
1 onion, chopped
6 cloves garlic, minced
2 Tbsp flour
½tsp salt
½ tsp freshly ground black pepper
2 cans (14 oz each) diced tomatoes
12 oz leftover pork loin, cubed
2 Tbsp balsamic vinegar
2 carrots, sliced
1 red potato, cubed
2 tsp dried thyme leaves, crushed

1. HEAT the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for 3 minutes, or until golden. Add the flour and cook, stirring, just until the flour smells toasted, about 1 minute.
2. ADD the tomatoes (with juice), pork, vinegar, carrots, potato, and thyme. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, until flavors have blended and pork is warmed through.

NUTRITION (per serving) 387 cal, 27 g pro, 27 g carb, 5 g fiber, 19 g fat, 6 g sat fat, 379 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4

1 can (16 oz) black beans, rinsed and drained
4 oz leftover pork, diced
1 jar (4 oz) chopped mild green chiles, drained
4 low-fat flour tortillas (8 inches)
1 package (8 ounces) shredded reduced-fat cheddar or Monterey jack cheese
½c salsa
1 tsp dried oregano

1. POUR the beans into a bowl and mash. Stir in the pork, chiles, salsa, and oregano. Put a tortilla in a dry skillet over medium heat. Top with ¼of the cheese. Spread on half of the bean mixture. Top with another ¼of the cheese and another tortilla.
2. SQUASH the sandwich, then cook for 3 minutes per side, or until golden. Cut into 4 wedges. Repeat with the remaining ingredients.

NUTRITION (per serving) 534 cal, 34 g pro, 46 g carb, 10 g fiber, 24 g fat, 14 g sat fat, 685 mg sodium