Got some leftover pork tenderloin staring at you from the fridge like it owns the place?
Good news—you can turn it into something way more exciting than a sad reheated plate. Leftover pork tenderloin makes the perfect filling for crispy, golden empanadas that taste like you actually planned dinner.
You don’t need fancy skills or hours in the kitchen. With simple dough and a handful of pantry staples, you’ll have flaky pockets of goodness that disappear faster than you can say “takeout.”
Stick around and you’ll find out what tools make life easier. I’ll walk you through the exact ingredients you’ll need and step-by-step instructions that won’t make you break a sweat.
Equipment
You don’t need a full-blown bakery setup, but a few basics will save you from empanada chaos.
Keep it simple, or you’ll end up washing more dishes than eating pastries.
Must-haves:
- Mixing bowl (for tossing pork and fillings, not for your cereal)
- Rolling pin (or a wine bottle in a pinch—classy)
- Baking sheet (lined with parchment, unless you enjoy scrubbing)
Nice-to-haves:
- Pastry cutter or biscuit cutter (to make circles look like circles)
- Fork (for crimping edges and pretending you’re fancy)
- Brush (for egg wash, not for painting the cat)
| Tool | Purpose | Backup Option |
|---|---|---|
| Rolling Pin | Flatten dough | Wine bottle |
| Pastry Cutter | Cut circles | Drinking glass |
| Pastry Brush | Apply egg wash | Spoon + hope |
If you’ve got these, you’re ready. If not, improvise—you’re making empanadas, not rocket ships.
Ingredients
You’re about to turn last night’s pork tenderloin into today’s snack-sized miracle.
Don’t worry, your fridge leftovers are finally getting their big moment.
Here’s what you’ll need to pull this off without calling your mom for help:
Filling & Dough
- 2 cups leftover pork tenderloin, shredded
- 1 tablespoon olive oil
- 1 small onion, diced
- 1/2 green bell pepper, diced
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup chopped olives (optional, but fancy)
- 1 teaspoon garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 package empanada dough discs (or pie crust if you’re rebellious)
For Baking/Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Roll out your dough like you’re auditioning for a bakery reality show—thin, but not see-through.
- Spoon a bit of pork filling onto the center. Don’t overstuff unless you want a pork explosion.
- Add cheese if you like things gooey.
- Fold the dough over into a half-moon. Press edges with a fork to seal. This also makes them look fancy.
- Place the empanadas on a baking sheet lined with parchment. Nobody likes a stuck pastry.
- Brush the tops with egg wash for that golden “I totally know what I’m doing” look.
- Bake until the pastry is puffed and golden brown.
- Let them cool slightly before biting in, unless you enjoy burning the roof of your mouth.
What You Need To Know
You’re about to stuff leftover pork tenderloin into dough pockets. That basically makes you a culinary magician.
No wand required, just a little leftover magic.
Empanadas work with a lot of fillings, but pork tenderloin brings flavor without all the grease. Less mess on your baking sheet, more actual food in your belly.
You can totally use store-bought empanada dough. Puff pastry works, too.
If you go with tortillas, well, that’s bold—just don’t call them empanadas unless you’re ready for some side-eye.
This recipe is kind of a fridge-cleaning hack in disguise. You save money, waste less, and somehow still look like you planned dinner on purpose.
