(Please read previous post first!)
Here's what I did:
Put a very tiny amount of butter in a non-stick saute pan and sauteed half a small onion, diced. You need a little fat to carry the wonderful onion flavor.
Once the onion was translucent, I added about 3/4 cup sliced baby bella mushrooms (but ordinary white mushrooms would be fine here). Mushrooms were exactly the extra ingredient needed; they added depth and meatiness.
I turned up the heat to medium high so that the mushrooms would take on a golden color before they released too much moisture and just began to steam.
As soon as the mushrooms were browned a bit, I added a small, diced tomato. I didn't worry about removing the skin or seeds, knowing this wasn't going to cook for long. I turned the heat back down to medium, and cooked this mixture for a few minutes, just until the tomatoes began to break down a bit.
Next I added that bit of leftover sauce from the tenderloin--there was less than 1/4 cup. This immediately thinned out a bit and took on a stunning reddish-brown color. I let this simmer for about 2 minutes and then added the two slices of leftover pork which I had diced into 4-5 pieces each. I heated this just enough to warm the pork--not to cook it any more.
I had half of this dish over a piece of toast. Although it isn't yet noon, the dish was good enough to warrant a small glass of red wine.
All told, my lunch was ready in about 10 minutes (with half left for tomorrow--so it would have served two). It would have been equally delicious served over pasta or rice.
If I'm smart, whatever I make for dinner tonight will include either pasta or rice, for my lunch tomorrow, in case I don't want to have it over toast again.
Try this next time you have a piece of leftover pork or beef and let me know how it turns out!
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