You cooked an epic pork tenderloin last night—and now the leftovers are staring at you like a challenge. Good. This salad turns “what do I do with this?” into “why didn’t I make extra?” It’s fast, loaded with texture, and tastes way fancier than the effort required.
Think juicy pork, crisp greens, sweet-tart balsamic, and crunchy add-ins that make every bite pop. This is the kind of meal that makes you feel like the person who has their life together, even if you ate cereal for dinner two nights ago.
Why You’ll Love This Recipe
- Zero waste, maximum flavor: Leftover pork tenderloin gets a fresh, vibrant second act.
- Quick assembly: You’ll be eating in under 15 minutes—no stove, no drama.
- Balanced and satisfying: Protein, fiber, healthy fats, and acidity all play nice here.
- Restaurant vibes at home: The balsamic dressing brings a glossy, tangy finish that tastes “chef-y.”
- Flexible and forgiving: Swap greens, toss in fruit, adjust the dressing—this salad is chill.
What You’ll Need (Ingredients)
- Leftover pork tenderloin: 8–10 oz, sliced thin or cubed
- Mixed greens: 5–6 cups (arugula, spinach, or a spring mix)
- Cherry tomatoes: 1 cup, halved
- Cucumber: 1 small, sliced into half-moons
- Red onion: 1/4 small, very thinly sliced
- Avocado: 1 ripe, diced
- Apple or pear: 1 small, thinly sliced (optional but awesome)
- Goat cheese or feta: 1/3 cup, crumbled
- Toasted nuts: 1/3 cup (walnuts, pecans, or almonds)
- Fresh herbs: 2 tbsp chopped (parsley, basil, or mint)
Balsamic Dressing:
- Balsamic vinegar: 3 tbsp
- Dijon mustard: 1 tsp
- Honey or maple syrup: 2 tsp
- Garlic: 1 small clove, finely grated or minced
- Extra-virgin olive oil: 1/3 cup
- Kosher salt and black pepper: to taste
The Method – Instructions
- Prep the pork: Slice the leftover pork tenderloin into thin strips or bite-size cubes. If it’s cold from the fridge, let it sit at room temp for 10 minutes so the flavor’s not muted.
- Mix the dressing: In a small jar, whisk or shake together the balsamic, Dijon, honey, garlic, salt, and pepper.
Slowly stream in the olive oil until emulsified. Taste and adjust sweetness/acidity—balsamic should sing, not scream.
- Build the base: Add mixed greens to a large bowl. Scatter in tomatoes, cucumber, and red onion.
Season the greens lightly with a pinch of salt and pepper (pro move most people skip).
- Dress lightly: Drizzle in half the dressing and toss gently to coat the greens—no soggy salad sadness.
- Top it off: Add the pork, avocado, fruit slices (if using), goat cheese, and nuts. Sprinkle chopped herbs over everything like you meant it.
- Final drizzle: Spoon over a little more dressing. Don’t drown it.
You can always add more at the table.
- Serve ASAP: Plate immediately so the greens keep their crunch. Take a photo. You earned it.
How to Store
- Undressed components: Store greens, chopped veggies, pork, and cheese separately in airtight containers for up to 3 days.
- Dressing: Keeps in the fridge for 1–2 weeks.
Shake before using; the oil will separate.
- Pre-assembled salad: If already dressed, eat within the same day. The greens wilt quickly—IMO, not ideal for meal prep.
- Pork: Leftover cooked pork is best within 3–4 days total from original cook date. If you’re near the edge, give it the sniff test and be smart.
Health Benefits
- Lean protein: Pork tenderloin is a lean cut, supplying high-quality protein for muscle maintenance and satiety.
- Heart-healthy fats: Extra-virgin olive oil and nuts deliver monounsaturated fats that support cardiovascular health.
- Fiber and micronutrients: Leafy greens, avocado, and cucumber bring fiber, potassium, folate, and antioxidants to the party.
- Blood sugar balance: The combo of protein, fat, and fiber helps keep energy steady—no afternoon crash required.
- Anti-inflammatory perks: Herbs, balsamic vinegar, and colorful veg provide polyphenols that your body appreciates, even if your schedule is chaos.
Don’t Make These Errors
- Overdressing the greens: Soggy salad is a mood killer.
Dress lightly, then add more if needed.
- Skipping seasoning: A pinch of salt and pepper on the greens before dressing amplifies flavor. It’s tiny but mighty.
- Using watery tomatoes or cukes: Seed and pat dry if they’re extra juicy to keep the salad crisp.
- Cold, flavorless pork: Let it warm slightly or toss with a teaspoon of dressing before adding. Instant upgrade.
- Cheese overload: You want creamy contrast, not a dairy avalanche.
A third cup is plenty.
Mix It Up
- Grain bowl twist: Add 1 cup cooked farro, quinoa, or couscous for extra heft.
- Fruit swap: Try strawberries, grapes, or oranges if apples/pears aren’t your thing.
- Cheese options: Shaved parmesan, blue cheese, or fresh mozzarella all work.
- Crunch factor: Pumpkin seeds, pistachios, or a handful of crushed croutons for max texture.
- Heat wave: Add a pinch of red pepper flakes or a splash of Calabrian chili oil to the dressing.
- Herb-forward: Double the herbs and add chives for a garden-fresh vibe.
- Creamier dressing: Whisk in 1 tablespoon Greek yogurt for tangy body.
FAQ
Can I use another cut of pork?
Yes. Leftover pork chops or roasted pork loin work well. Just slice thin so it integrates into the salad rather than fights it.
What if I don’t have balsamic vinegar?
Use red wine vinegar with a teaspoon of molasses or a touch more honey.
It won’t be identical, but it’ll still slap.
How do I make this dairy-free?
Skip the cheese and add extra avocado or toasted seeds for creaminess and richness. The dressing is already dairy-free.
Is this good for meal prep?
Prep components separately: chopped veg, cooked pork, and dressing. Assemble and dress right before eating to keep the greens crisp.
Can I warm the pork?
Yes—gently warm in a skillet with a teaspoon of olive oil for 1–2 minutes.
Don’t overcook or it’ll dry out faster than a bad first date.
What greens work best?
Arugula for peppery bite, spring mix for softness, or a 50/50 blend with baby spinach for balance. Avoid tough kale unless you massage it first.
How sweet should the dressing be?
Aim for gently sweet—just enough to round out the acidity. Start with 2 teaspoons honey and adjust to your taste and balsamic quality.
Can I add more protein?
Absolutely.
A soft-boiled egg or a handful of chickpeas adds extra protein without overpowering the pork.
My Take
This salad is the glow-up your leftovers dream about. It’s fast, punchy, and flexible—exactly what a weekday dinner or work lunch should be. I love how the balsamic ties everything together while the nuts and fruit keep it interesting.
If you want a set-it-and-forget-it formula: greens + juicy element + crunch + creamy element + bright dressing = guaranteed win. And yes, tomorrow-you will be annoyed you didn’t make more—consider that your only real mistake.
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