Dinner

Two Dinners Using Pork Tenderloin

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Today we’re showing you how to make two dinners using pork tenderloin. The first meal is a delicious slow cooker teriyaki pork tenderloin, and for the second meal, you’ll turn the leftovers into pork chili verde!

a shallow bowl of white rice, teriyaki pork tenderloin, and bok choy
two bowls of pork chili verde over white rice on a marble surface

I’m so excited to introduce you to this dinner series concept today! In my new book, Cook Once Dinner Fix, I show you how to create a delicious and healthy dinner, then transform it into an entirely different dish the next night. These recipes are designed to help you be as efficient as possible in the kitchen without sacrificing flavor. In this first series, we’ll be focusing on pork tenderloin as our main ingredient!

Our Two Pork Tenderloin Dinner Recipes

My goal for Cook Once Dinner Fix was to make sure that even though you’re using the same main ingredient in two dishes (in this case, pork tenderloin), you feel just as excited to eat the second meal as the first one. One way to make this happen? Bold flavors! That’s exactly what I’ve done with the two dishes you’ll see below. 

two shallow bowls of white rice, teriyaki pork tenderloin, and bok choy

Dinner #1: Slow Cooker Teriyaki Pork Tenderloin

For meal one, you’ll make this delicious slow cooker teriyaki pork tenderloin. It cooks until it’s ultra-tender and sliceable alongside baby bok choy. Once it’s done cooking, you’ll thicken up the sauce a bit, if you like, then serve it over white rice. Both the leftover pork and rice will be used again for the second meal!

two bowls of pork chili verde over white rice on a marble surface

Dinner #2: Pork Chili Verde

When you’re ready to enjoy meal 2, you’ll throw together this delicious chili verde! Since the pork is already cooked, this dinner comes together in no time. You’ll quickly chop an onion and a bit of garlic, add everything to the pot, let it heat up for about 15 minutes, then serve it over rice. 

Shopping List

Here’s what you’ll need to make these dishes:

Meat:

  • 2 pork tenderloins (about 2-2 ½ pounds total)

Dairy: 

  • Sour cream, ¼ cup (optional)

Produce:

  • Baby bok choy, 1 pound
  • Cilantro, fresh, ¼ cup (optional)
  • Garlic, 5 cloves
  • Ginger, 1 inch fresh, or 1 teaspoon ground
  • Jalapeno pepper, 1 (optional)
  • Limes, 5
  • Onion, white, 1

Pantry:

  • Coconut aminos, 1 8-ounce bottle
  • Coconut milk, full-fat, 1 13.5-ounce can
  • Green chiles, 1 4-ounce can
  • Pinto beans, 2 15.5-ounce cans
  • Salsa verde, 1 16-ounce jar
  • Sesame oil, 1 tablespoon
  • White rice, 2 cups

Seasonings:

  • Cumin, ground, 1 teaspoon
  • Red pepper flakes, 1 teaspoon

How These Recipes Work Together

While we’ve listed out the individual recipes in each article, below we’ll show you how to make them work together!

two shallow bowls of white rice, teriyaki pork tenderloin, and bok choy

Meal One 

Here’s what you’ll do to make the first meal:

  1. Cook both of the pork tenderloins in the slow cooker following the recipe here. There’s no need to change the time!
  2. Instead of cooking one cup of white rice, you’ll cook two cups total. 
  3. Before you serve your meal, set aside 1 of the pork tenderloins and 3 cups of the cooked white rice for tomorrow’s dinner. I personally like to go ahead and shred the pork tenderloin on the first night, but if you’re in a hurry you can do it tomorrow!

Meal Two

Here’s what you’ll do to make the second meal:

  1. Shred the pork tenderloin if you haven’t already. 
  2. Make the chili verde according to the instructions here. Instead of cooking the pork, you’ll just need to saute the onion and garlic, then add the cooked pork and other ingredients to the pot. After about 15 minutes it’ll be fully warmed through and ready to eat!
  3. While the chili verde is cooking, reheat the white rice. You can either put it in a pot on the stove over medium-low heat for about 5 minutes, or microwave it for around 90 seconds. If you have any clumps in the rice, you can mix in about a tablespoon of water and reheat a bit more until you’re able to break up the clumps. 
two bowls of pork chili verde over white rice on a marble surface

That’s it! With this method, you’ll have a mostly hands-off dinner on night one, then dinner ready in under 30 minutes on night two. 

How to Make these Recipes as Separate Meals

If you’d rather make these meals independent of one another (as opposed to in a dinner-series format), that’s great too! They’re both incredibly delicious. Find the Teriyaki Pork Tenderloin HERE and the Pork Chili Verde HERE.

If you like this method, you can find 60 more dinner series (that’s 120 recipes!) in my book Cook Once Dinner Fix coming out this fall on September 14, 2021. You can find out more about the book and pre-order HERE

Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

Reader Interactions

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  1. Brooke says

    Brooke —  06/23/2021 At 10:34

    Hi there! Do you cook the pork with or without the seasoning for night one? Just wondering how the teriyaki flavor works in the chili. So excited to try both!

    • Brandi Schilhab says

      Brandi Schilhab —  06/23/2021 At 12:43

      You’ll cook both pork tenderloins in the slow cooker with the coconut aminos. You can’t taste the coconut aminos in the 2nd dish at all – it just adds a bit of depth to the finished dish!

  2. Megan P. says

    Megan P. —  06/23/2021 At 10:47

    I’d love to give this a try – but I am not seeing a printable PDF. Am I just missing it? I just pre-ordered the new book yesterday! So excited to try new recipes! Thank you for everything you do!

    • Brandi Schilhab says

      Brandi Schilhab —  06/23/2021 At 12:42

      There isn’t a printable PDF for this one, Megan! And YAY, thank you so much for preordering!

  3. Julie Boogren says

    Julie Boogren —  06/23/2021 At 10:49

    I’m so confused! you use the teriyaki pork to make the green chili one??

    • Brandi Schilhab says

      Brandi Schilhab —  06/23/2021 At 12:42

      Yes! Both of the pork tenderloins cook in the slow cooker with the coconut aminos. You can’t taste the coconut aminos in the chili verde at all — it just adds a bit of umami to the dish!

    • Julie Boogren says

      Julie Boogren —  06/24/2021 At 09:34

      Ok! Got it!!! Going to give it a try!!

    • Brandi Schilhab says

      Brandi Schilhab —  06/25/2021 At 09:42

      Yay! It’s really delicious!

  4. Kelly Sizemore says

    Kelly Sizemore —  06/30/2021 At 05:21

    Both of these recipes were really tasty! The husband doesn’t care much for bok choi so we had the first dinner with snow peas – a tiny bit more hands on but still really simple and tasty. Can’t wait for the book!

    • Brandi Schilhab says

      Brandi Schilhab —  06/30/2021 At 09:01

      So glad y’all loved them, Kelly! Thank you so much for sharing this with us!

  5. Jessica Rivas says

    Jessica Rivas —  07/29/2021 At 14:16

    1 hour before the cooking time for the pork is done, it says to add the sesame oil mixture and the bok choy…do I add that with both tenderloins in the slow cooker, or do I remove one? I understand I am supposed to cook both in the coconut aminos but what about the other ingredients for the 1st recipe…do they get added to both porks?

  6. Corrie says

    Corrie —  08/14/2021 At 23:04

    If I have a coconut allergy in the house what can I substitute for the coconut ami is and the coconut milk?

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