Leftovers For One
Ingredients
- 4 ounces pork tenderloin braised in Calvados with sage ⓘ
- 1/2 Idaho baked potato ⓘ
- 1/2 tomato
- 1/2 chopped red onion ⓘ
- splash of cider vinegar ⓘ
- splash of apple cider ⓘ
- pinch of sea salt ⓘ
- 2 turns of a pepper mill ⓘ
- 3 handfuls of baby spinach
- 1/2 apple ⓘ
- 1 tablespoon peeled ginger ⓘ
- small handful of toasted pecans ⓘ
- squeeze of fresh lemon ⓘ
Instructions
- In a heated braising pan add the cooked tenderloin cut into bite-size pieces, the baked potato diced up, the quartered fresh tomato, and the red onion with a splash of the vinegar and cider. Season with salt and pepper.
- When this has heated, add the fresh spinach. Serve as soon as the spinach gently wilts. Using a mandolin slice the apple and ginger on top. Add the toasted pecans and a squeeze of lemon. Be sure to serve this on one of your favorite dinner plates.
Nutrition & Diet Analysis (per serving)
244
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).