What to do with two small pieces of leftover pork tenderloin and some sauce?

I'm thinking I'll tuck it into an omelette for lunch. The pork is very flavorful--it was simply roasted in a hot (425) oven for about 30 minutes, after being "marinated" in the refrigerator for about 5 hours using a dry rub from Julia Child's "Mastering the Art of French Cooking." Her rub (she calls it a dry marinade) is hands-down my favorite way to treat pork. The beauty of this rub is that as little as 30 minutes is enough to flavor and tenderize the meat.

I might also thinly slice it and put it on top of some greens for a main dish salad. It's delicious cold or hot. But that doesn't do anything with the sauce...hmm.

The sauce consists of Marsala wine to deglaze the roasting pan and some cream, reduced down to coat a spoon. On the rich side, but a little goes a long way.

But there isn't enough for a meal and I certainly don't want to throw it out.

I've got it--I'm going to put it on top of a piece of toast and make it an open-faced hot sandwich. That will make good use of the sauce. Since it's so rich, I think I'll add some diced tomato to the sauce to cut the richness (and add volume) and warm it just enough to lightly cook the tomatoes. Then I'll add the meat back in to the pan to warm it--it's already perfectly cooked and I don't want to overcook it.

Wait, first I'll saute a little onion, then add the tomato, and finally, add the sauce and at the last, the meat, and put that on the toast. Or a small baked potato.....

Wait again! If I dig around for a little more meat of any kind, I may be able to stretch this little bit of pork and sauce into enough to put over pasta and have for dinner......

See how this works? The art of using your leftovers is taking what you want to use, and playing around with it in your mind, adding this and that. Just remember, you'll probably never reproduce the exact same thing again. And that's half the fun.

Note on the dry marinade: per pound of pork, simply mix up a teaspoon of salt, a pinch of mace, some generous grindings of pepper, and about a half teaspoon of sage. Rub into the meat and refrigerate for as little as 30 minutes or as long as overnight for larger cuts. If you want to rinse the rub off after marinating, just make sure the meat is dry before you cook it. I generally rinse it so it isn't too salty.