Leftovers For One

Name: Leftovers For One
Ingredients: 4 ounces pork tenderloin braised in Calvados with sage; 1/2 Idaho baked potato; 1/2 tomato; 1/2 chopped red onion; splash of cider vinegar; splash of apple cider; pinch of sea salt; 2 turns of a pepper mill; 3 handfuls of baby spinach; 1/2 apple; 1 tablespoon peeled ginger; small handful of toasted pecans; squeeze of fresh lemon

13 ingredients

2 steps

Ingredients

4 ounces pork tenderloin braised in Calvados with sage
1/2 Idaho baked potato
1/2 tomato
1/2 chopped red onion
splash of cider vinegar
splash of apple cider
pinch of sea salt
2 turns of a pepper mill
3 handfuls of baby spinach
1/2 apple
1 tablespoon peeled ginger
small handful of toasted pecans
squeeze of fresh lemon

Directions

1

In a heated braising pan add the cooked tenderloin cut into bite-size pieces, the baked potato diced up, the quartered fresh tomato, and the red onion with a splash of the vinegar and cider. Season with salt and pepper.
2

When this has heated, add the fresh spinach. Serve as soon as the spinach gently wilts. Using a mandolin slice the apple and ginger on top. Add the toasted pecans and a squeeze of lemon. Be sure to serve this on one of your favorite dinner plates.