Sassy Living with Caryn

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One Meal with Countless Do-Overs

Leftovers. Not a favorite of mine because as a kid my Dad would “grill” on the weekend and we would eat all week those leftover burgers. Yuck. So, I have never been a big fan of leftovers. But I am a fan of a Do-Over. That is different. You are not eating the same thing from last night rewarmed. But creating a new and unique flavor profile with what you might have cooked earlier in the week. Get it? Here is a great example. Meats. Why not cook 2 roasts at once? Then use that meat for enchiladas, french dips, or even in a ragu? You will never even recognize that it once was on your table as a roast.

So here is my Jamaican Jerk  Pork Tenderloin that makes a great base for some incredible panini wraps later in the week.News9.com – Oklahoma City, OK – News, Weather, Video and Sports |

Jamaican Jerk Pork Tenderloin

1 pork tenderloin
1 teaspoon garlic
1 red/green pepper, sliced
1/2 cup Jamaican marinade
1 onion sliced thin

Preheat oven to 375 degrees. In a large oven proof skillet sauté the onions, peppers and garlic. Add the pork tenderloin and sear on all sides. Pour the marinade over the top. Also add in one cup of chicken broth. Place the skillet in the oven and cook for 30 minutes. Remove from oven and allow pork to rest for at least 10 minutes before slicing. Serve with red beans and rice.
 
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Green Chili Pork Panini

12 slices leftover pork tenderloin, cut thin
4 tortillas, burrito sized
1 cup green chili salsa
1/2 cup pineapple, chopped into small chunks
1/2 red pepper, chopped
1/2 red onion, chopped
1 mango, chopped into small cubes
1 pouch prepared Red Beans and Rice, warmed according to package
1 cup shredded cheddar cheese
cilantro, chopped
1/2 stick butter, melted
Preheat a skillet or panini press. Spray surface well with nonstick cooking spray. To make the green chili chutney: in a medium sized bowl combine the green chili salsa, pineapple, mango, red onion and red pepper. Stir together.  To prepare the wraps: Place 4 slices of pork on each tortilla. Top with 1/4 cup of rice and beans, sprinkle with chutney and top with cheese and a some chopped cilantro. To roll them: Fold in the ends and then roll. Brush with melted butter and place seam side down in your hot pan. Lower the top of your panini press or if you do not have one just use a brick covered in foil! Cook till toasted on both sides. Cut in half to serve!
Serves: 4
Philly Cheese Pork Wrap
12 slices leftover pork tenderloin, cut thin
4 burrito sized tortillas
1 red pepper, sliced into strips
1 onion, sliced thin
2 teaspoon minced garlic
1 green pepper, sliced into strips
1 package sliced mushrooms
8 slices provolone cheese
1/2 stick butter, melted
Preheat a skillet or panini press. Spray surface well with nonstick cooking spray. In another large skillet over medium heat, sauté the peppers, onions and garlic till onions are golden browned and caramelized. To assemble the sandwiches: place 4 slices of pork in the center of the tortilla, top with grilled onions and peppers, lay slices of provolone over the top. To roll up the sandwich simply fold up the ends and then roll. Brush with melted butter. Place seam side down on the hot pan and lower the lid to press. Cook till browned on all sides. Cut in half to serve.