You cooked pork tenderloin last night, crushed it, and now the leftovers are staring at you like a challenge. Good. This recipe turns that extra pork into a creamy, spinach-packed pasta that tastes like a fancy bistro dish but eats like comfort food.
We’re talking silky sauce, juicy pork, and twirlable noodles that make you feel like you’ve got your life together. No waste, no drama, no bland “leftover” vibes—just a fast transformation from fridge rando to full-on hero. If you can boil water and stir a pan, you can nail this.
Why You’ll Love This Recipe
- Fast and forgiving: Dinner in about 20–25 minutes, even if you’re running on fumes.
- Leftover magic: Turns day-old pork tenderloin into something creamy, craveable, and totally new.
- Balanced and hearty: Protein, greens, and carbs that satisfy without a food coma.
- Restaurant-level sauce: Silky cream sauce with garlic, parmesan, and a pop of lemon for brightness.
- Flexible: Works with any short or long pasta, plus easy add-ins like mushrooms or peas.
Ingredients Breakdown
- Leftover pork tenderloin (8–12 oz), thinly sliced or shredded
- Pasta (10–12 oz): penne, rigatoni, fettuccine, or spaghetti
- Fresh spinach (4–5 cups loosely packed): baby spinach wilts best
- Olive oil (1–2 tbsp) and unsalted butter (2 tbsp)
- Garlic (3–4 cloves), minced
- Shallot (1, finely diced) or 1/4 small onion
- Crushed red pepper flakes (optional, 1/4–1/2 tsp)
- Dry white wine (1/3 cup) or chicken broth
- Heavy cream (3/4–1 cup)
- Chicken broth (1/2 cup), as needed to adjust consistency
- Parmesan cheese (3/4–1 cup), freshly grated
- Lemon (zest + 1–2 tsp juice)
- Fresh parsley (2 tbsp), chopped
- Kosher salt and black pepper, to taste
How to Make It – Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil.
Cook pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- Prep the pork: Slice leftover pork tenderloin into thin strips or bite-size pieces. If it’s dry, don’t panic—the sauce will fix that.
- Start the flavor base: In a large skillet, heat olive oil and butter over medium. Add shallot and a pinch of salt; cook 2–3 minutes until translucent.
Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
- Deglaze: Pour in white wine (or broth). Scrape up any browned bits and simmer 1–2 minutes to reduce slightly.
- Create the cream sauce: Reduce heat to medium-low. Stir in heavy cream and 1/4 cup chicken broth.
Simmer gently 2–3 minutes until slightly thickened. Season with salt and pepper.
- Add the pork: Fold in the sliced pork. Warm gently for 2–3 minutes. Don’t overcook—you’re reheating, not searing.
- Spinach time: Add spinach in batches.
Toss until wilted and vibrant, about 1–2 minutes.
- Cheesy finish: Stir in parmesan a handful at a time until melted and glossy. If the sauce gets too thick, loosen with reserved pasta water or a splash of broth.
- Toss with pasta: Add the drained pasta to the skillet. Toss to coat, adding more pasta water as needed for a silky, clinging sauce.
- Brighten it up: Add lemon zest and a squeeze of lemon juice.
Taste and adjust salt, pepper, and heat.
- Garnish and serve: Top with chopped parsley and extra parmesan. Serve hot and prepare for compliments.
How to Store
- Fridge: Store in an airtight container for up to 3 days. Add a splash of broth or milk when reheating.
- Reheat: Warm gently on the stovetop over low heat, stirring and loosening with liquid as needed.
Microwave works too—stir halfway.
- Freezer: Not ideal due to the cream sauce. If you must, freeze up to 1 month and reheat slowly. Expect a slightly grainier texture.
Benefits of This Recipe
- Zero waste: Uses leftovers in a way that feels like a fresh meal, not a rerun.
- Quick win: Ready faster than delivery, with better ingredients and fewer regrets.
- Balanced plate: Protein from pork, iron and fiber from spinach, carbs for energy.
Your macro tracker will be fine, IMO.
- Customizable: Works with your pantry—swap cream levels, pasta shapes, and extras without breaking the dish.
- Crowd-pleaser: Creamy, cheesy, garlicky—aka the trifecta of “Please make this again.”
Pitfalls to Watch Out For
- Overcooking the pork: It’s already cooked. Reheat lightly or it’ll turn tough and sulky.
- Boiling the cream: Keep the heat moderate. High heat can split the sauce or turn it greasy.
- Skipping pasta water: That starchy liquid is your sauce insurance.
It’s liquid gold—use it to adjust texture.
- Pre-grated parmesan: Often coated with anti-caking agents. Freshly grated melts smoother and tastes better. Big difference.
- Under-seasoning: Taste at every stage.
Pork, pasta, and cream all need salt to pop.
Alternatives
- No cream? Use half-and-half, evaporated milk, or a mix of milk + cream cheese. For lighter, make a garlic-parmesan sauce with broth and a cornstarch slurry.
- Gluten-free: Use GF pasta and check your broth. Reserve extra pasta water since some GF pastas absorb more sauce.
- No spinach? Swap with kale (finely chopped), arugula (add at the end), or frozen spinach (thawed and squeezed dry).
- No wine? Use chicken broth plus a splash of apple cider vinegar or lemon for brightness.
- Add-ins: Sautéed mushrooms, peas, sun-dried tomatoes, or a handful of cherry tomatoes.
Crispy pancetta if you’re feeling extra.
- Herb swaps: Basil, thyme, or chives instead of parsley. A pinch of nutmeg in the cream adds cozy depth.
- Cheese options: Pecorino Romano for sharper bite, or a touch of mascarpone to boost silkiness.
FAQ
Can I use leftover pork chops instead of tenderloin?
Yes. Slice thinly against the grain and reheat gently in the sauce.
Pork loin or chops work well; just avoid thick, dry chunks.
What pasta shape works best?
Short shapes like penne or rigatoni hold the sauce well, while fettuccine and spaghetti are great for twirling. Use what you have—this recipe is flexible.
How do I prevent the sauce from getting too thick?
Add reserved pasta water a little at a time while tossing. Its starch keeps the sauce glossy and smooth without diluting flavor.
Is there a dairy-free option?
Use olive oil instead of butter, full-fat coconut milk or an unsweetened cashew cream for the sauce, and skip the parmesan or use a dairy-free alternative.
Can I make it spicy?
Absolutely.
Increase red pepper flakes or add a dash of hot sauce. You can also sauté a minced chili with the garlic.
What if my pork is heavily seasoned or sauced already?
Taste before salting the sauce. If the pork has bold flavors (BBQ, cumin, etc.), lean into neutral dairy and skip extra spices to avoid clashes.
How can I stretch this for a crowd?
Add more spinach, toss in a can of drained white beans, and increase pasta to 16 oz.
Thin the sauce with extra broth and pasta water as needed.
Can I make this ahead?
You can prep the sauce base and store separately from the pasta. Reheat, add cream and cheese, then toss with freshly cooked pasta for best texture.
Wrapping Up
Leftovers don’t have to feel like leftovers. This Creamy Leftover Pork Tenderloin Pasta with Spinach is fast, luxe, and wildly weeknight-friendly.
With a bright, garlicky cream sauce and tender pork folded into silky noodles, it’s the definition of low effort, high reward. Save this, make it tonight, and pretend it took you all afternoon—your secret’s safe with me, FYI.
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