Got leftover pork tenderloin staring at you like it’s about to make its great escape?
I’ve been there—opening the fridge only to find last night’s roast looking at me like, “So…what now?”
What if I told you that those pork scraps could transform into a silky, spiced Mulligatawny soup that tastes like a hug in a bowl?
You don’t need to master every Indian spice blend or own a pressure cooker. All you need is a handful of pantry staples, that leftover pork tenderloin, and about 30 minutes of your time.
Stick around—because this recipe is your ticket from “meh” to “mmm” without ever having to dial for takeout.
Equipment
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon for stirring
- Immersion blender (or regular blender with a lid and towel)
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1½ tablespoons curry powder (mild or hot, your choice)
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 1 apple (Granny Smith or Fuji), peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup water
- 1½ cups leftover pork tenderloin, chopped into bite-sized pieces
- 1 cup canned light coconut milk
- Salt and black pepper, to taste
- Juice of half a lemon or lime
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Heat the olive oil in your pot over medium heat.
- Add the onion, carrots, and celery. Sauté until the veggies soften, about 5 minutes.
- Stir in the garlic, curry powder, cumin, and turmeric. Cook for 1 minute, until fragrant.
- Add the diced apple and cook for another 2 minutes—this is your sweet-and-spicy secret weapon.
- Pour in the chicken broth and water. Bring the soup to a gentle simmer.
- Use an immersion blender to puree about half the soup for a creamy texture. (But here’s the catch! If you crave more texture, leave some chunks.)
- Return the blended soup to the pot. Stir in the chopped pork tenderloin and coconut milk. Simmer for 5–7 minutes, until the pork heats through.
- Season with salt, pepper, and lemon or lime juice. Taste and adjust—this is where you make it your own.
- Ladle into bowls and garnish with fresh cilantro or parsley.
What You Need To Know
This Mulligatawny soup straddles the line between curry and classic Western soup.
That’s why it’s perfect for leftover pork tenderloin—it soaks up every bit of flavor without going greasy.
Using coconut milk adds a touch of creaminess without heavy cream. You’ll keep it lighter and dairy-free at the same time.
If you don’t have an immersion blender, carefully transfer half the soup to a regular blender. Hold the lid down with a towel to avoid soup geysers.
Feel free to swap in leftover chicken, turkey, or even a vegan alternative. The curry base is incredibly forgiving.
Variations & Tips
- Spicy Boost: Add a pinch of cayenne or a diced jalapeño when you sauté the onions.
- Veggie Power: Toss in diced sweet potato or cauliflower florets along with the carrots.
- Grain Bowl Upgrade: Spoon the soup over cooked rice or quinoa for a more filling meal.
- Herb Swap: Try fresh mint instead of cilantro for an unexpected twist.
Leftover pork usually gets boring. This soup brings it back to life.
And here’s the best part: It reheats like a dream. Lunch tomorrow, sorted.
So next time your fridge looks sad, remember—Mulligatawny soup to the rescue!
Enjoy—and don’t forget to brag to your friends that you made Indian-inspired soup from yesterday’s dinner. They’ll be impressed.
Happy cooking!
