Rejuvenate leftover pork slices by pan-searing them in olive oil (to create a golden brown crust) and then freshen everything up with a lively pineapple-kiwi salsa. If you want, you can also make this dish with boneless pork loin chops or lean sirloin steak (just cook the meat longer if you're starting from raw). I like to round out the dish with a store-bought mixed bean salad or combination of rice and black beans.
- 1 cup diced pineapple (fresh or canned in juice)
- 1 cup peeled and diced kiwi (about 2 or 3 whole kiwi)
- 2 tablespoons chopped fresh cilantro leaves
- 1 jalapeno, seeded and minced
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound leftover roasted pork tenderloin, sliced crosswise into 1-inch thick slices
- 1 tablespoon chili powder
In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.
Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork. Add the pork to the hot pan and sear 2 minutes per side, until golden brown. Serve the pork with the salsa spooned over the top.