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Save time and money with a cook once, eat twice meal strategy: Make a little extra with one meal for now, then transform those leftovers into a simple, quick meal for later in the week. Cook once, eat twice helps you make the most of value-sized packages of meat and other ingredients when they go on sale and takes care of a second meal on another busy night when you’d usually lean on takeout.
For your first meal, start off with grilled pork tenderloin and a tomato, red onion, and caper salad. You’ll grill two garlic-and-rosemary-rubbed tenderloins now and save one for making pork tenderloin sandwiches with peanut sauce and pickles on another night. Wrap the tenderloin in foil or plastic wrap and refrigerate for up to 3 days.
For your second meal, use the seasoned, grilled pork tenderloin you reserved to make pork tenderloin sandwiches with peanut sauce and pickles. No grill or oven needed here: Simply slice the pork tenderloin and reheat in the microwave, then build sandwiches with 4 toasted soft rolls, Thai-style peanut sauce, dill pickle chips, and shredded lettuce. The combo of rich peanut sauce and briny pickles is unexpected yet delicious; it’ll be your go-to for extra grilled pork tenderloin.
Any time you fire up the grill this summer, use any empty real estate on the grates to cook ahead, just like the pork tenderloin sandwiches. Grill extra vegetables, plain chicken breasts, and other versatile ingredients that you can use in quick meals throughout the week.
