Ever stared at leftover pork tenderloin in your fridge and thought, “What on earth am I going to do with this?”
We’ve all been there. Leftovers can feel like the afterthought of last night’s dinner. But here’s the catch! That lonely pork tenderloin can become the star of a new meal.
That’s why I’m sharing a fun, easy, and downright delicious Leftover Pork Tenderloin Strozzapreti Pasta recipe that will make your taste buds do the cha-cha. You only need a handful of ingredients, a twisty pasta shape, and a splash of creativity.
In under 30 minutes, you’ll transform yesterday’s pork into a creamy, savory pasta that’s perfect for weeknight dinners—or impressing your in-laws without breaking a sweat.
Equipment
- Large pot (for boiling pasta)
- Colander (to drain pasta and catch sprinkles of joy)
- Large skillet or sauté pan
- Sharp knife
- Cutting board
- Tongs or pasta fork
- Measuring cups and spoons
Ingredients
- 12 oz strozzapreti pasta (or any short, twisted pasta)
- 2 cups leftover pork tenderloin, thinly sliced or shredded
- 2 Tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional, but highly recommended)
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream (or half-and-half for a lighter touch)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 cup fresh spinach or arugula (optional green boost)
- 1/4 tsp red pepper flakes (optional, for a little kick)
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Fill the large pot with salted water and bring to a rolling boil. Cook the strozzapreti pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat olive oil in your skillet over medium heat. Add chopped onion and sauté until translucent, about 2–3 minutes.
- Stir in minced garlic and mushrooms. Cook until mushrooms release their juices and begin to brown, about 4 minutes.
- Increase heat to medium-high. Add the sliced pork tenderloin and toss to warm through. Season with salt, pepper, and red pepper flakes.
- Pour in chicken broth to deglaze the pan, scraping up any tasty brown bits. Let it simmer for 1 minute.
- Reduce heat to medium. Stir in heavy cream and Parmesan cheese until the sauce is smooth and slightly thickened. If the sauce seems too thick, add a splash of reserved pasta water.
- Add the drained pasta and fresh spinach to the skillet. Use tongs to gently toss everything until the pasta is coated and the greens just wilt.
- Give it a taste and adjust seasoning. If you want more tang, a squeeze of lemon juice brightens the dish beautifully.
- Divide onto plates or into bowls. Top with extra Parmesan and fresh basil leaves. Serve immediately with a side salad or crusty bread.
What You Need To Know
Strozzapreti means “priest-choker” in Italian—probably because you’ll be scarfing it down so fast it feels sinful. This pasta shape holds onto sauce like a champ, so every bite is creamy perfection.
Leftover pork tenderloin is lean and flavorful. Slicing it thin helps it warm through quickly without drying out. That’s why you only need a quick toss in the skillet.
Reserving pasta water is a chef’s secret weapon. The starchy water helps emulsify the sauce, giving it a silky texture that clings to every swirl of strozzapreti.
Tips & Variations
- Veggie boost: Add cherry tomatoes or bell peppers for color and freshness.
- Herb swap: Try thyme, oregano, or a pinch of sage if basil isn’t on hand.
- Lighten up: Use half-and-half instead of heavy cream and skip mushrooms.
- Protein twist: Substitute leftover chicken or turkey if pork’s not your jam.
- One-pan trick: Skip the pot by using pre-cooked pasta and warming it directly in the skillet.
And there you have it—zero food waste and maximum flavor. Your fridge will thank you, and so will your dinner guests.
Now grab your fork and get twirling!
