My beautiful Mother made an amazing dinner tonight using the leftovers of my Pesto Pasta salad and some leftover pork tenderloin! She is so resourceful!!!! 🙂
Here is Ang’s recipe:
Leftover Pesto Pasta Salad
Cooked pork tenderloin medallions, sliced
Sherry Wine Vinegar
Salt and Pepper
Sauté your chopped shallots and mushrooms in olive oil and butter.
Deglaze with sherry wine vinegar.
Add asparagus pieces, chicken broth, and salt and pepper and sauté until tender.
Add the cooked pork until it warms up.
Toss in the pasta with 2 tablespoons of butter to thicken it up.
Top with fresh basil and grated Parmesan.
Thanks Mom for a great recipe addition and ideas to use with leftovers!!!!!