Got leftover pork tenderloin sitting in the fridge, staring at you with judgmental eyes? Don’t let it win.
Turn that lonely meat into something way more exciting than another reheated plate.
You can transform last night’s pork tenderloin into a smoky, cheesy BBQ pizza that tastes like a brand-new meal.
No one will ever guess it started as leftovers, and you’ll feel like a kitchen genius.
With just a few simple tools, some dough, and the right toppings, you’ll have dinner ready before anyone can say “takeout.”
This is pizza night upgraded—with zero guilt and maximum flavor.
Equipment
You don’t need a fancy pizza oven to pull this off. Your regular oven will do the job just fine—unless you’re secretly hiding a wood-fired setup in your garage.
Here’s the short list of gear you’ll want nearby:
- Baking sheet or pizza stone (your choice, no judgment)
- Mixing bowl (for tossing that pork with BBQ sauce)
- Cutting board + knife (because onions don’t slice themselves)
- Cheese grater (unless you bought pre-shredded, you rebel)
- Spatula or pizza cutter (to avoid tearing your masterpiece apart)
| Tool | Why You Need It |
|---|---|
| Pizza stone | Crispier crust bragging rights |
| Baking sheet | Easy cleanup, less stress |
| Knife | Slice toppings, not fingers |
Keep it simple. If you can find your baking sheet and a knife, you’re already halfway to pizza glory.
Ingredients
You don’t need a chef’s pantry to pull this off. Just grab a few basics, raid your fridge, and act like you totally planned this meal.
Shopping (or scavenging) list:
| Ingredient | Quantity |
|---|---|
| Leftover pork tenderloin | 1 cup, shredded |
| BBQ sauce | 1/2 cup |
| Pizza dough (store-bought or homemade) | 1 ball |
| Mozzarella cheese | 1 cup, shredded |
| Red onion | 1/4 cup, thinly sliced |
| Jalapeño (optional) | 1, sliced |
| Fresh cilantro | 2 tbsp, chopped |
You can swap mozzarella for smoked mozzarella if you want a bolder flavor, like in this BBQ pork pizza recipe.
Instructions
- Preheat your oven so it’s hotter than your neighbor’s gossip. A nice, toasty temp will give you that crisp crust you’re after.
- Roll out your pizza dough and try to make it round. If it looks more like a lopsided map of Australia, that’s fine too.
- Spread BBQ sauce evenly, but don’t drown it. You’re making pizza, not hosting a pool party.
- Add your leftover pork tenderloin pieces. Scatter them like you’re tossing confetti at a very meaty parade.
- Sprinkle on cheese until it looks like you’ve committed a dairy-related crime.
- Toss on any extras—onions, jalapeños, or even pickles if you’re feeling bold.
- Bake until the crust is golden and the cheese is bubbling like it’s auditioning for a commercial.
- Slice, serve, and try not to burn your tongue in your rush to eat it.
What You Need To Know
You’re about to turn last night’s pork tenderloin into tonight’s pizza hero. It’s like recycling, but honestly, way tastier.
Leftover pork really shines when it’s sliced thin or shredded. If it’s too chunky, your pizza might look like it skipped leg day—nobody wants that.
Go for a sturdy crust. A soggy base will betray you, and nobody’s got time for that mess.
Pre-baked or store-bought dough? Super convenient. No shame in keeping things easy.
Cheese is where you can get creative. Mozzarella melts like a dream, but tossing in some cheddar? That’s a power move.
Honestly, mixing cheeses is underrated. Why not?
Keep the toppings chill. Onions, peppers, maybe a bit of pineapple if you’re feeling wild.
Don’t overload it though, unless you’re aiming for a pork avalanche—probably not the best idea.
By the way, leftover pork tenderloin makes a mean BBQ pork pizza too. Who knew leftovers could be this much fun?
