The low fat content and economical price of pork tenderloin makes it a favourite for healthy dinners. The light-flavoured meat blends well with sauces and spices. To keep it from drying out, pork tenderloin is roasted in the oven at a high heat for half an hour or less. Cool the leftover tenderloin quickly, wrap it well and put it in the fridge for no longer than three days. Leftover tenderloin is a handy standby for time-saving meals. Reheat and serve with an easy sauce or grilled fruit and a side salad.
Coat the bottom of a heavy frying pan with 15 ml (1 tbsp) of olive oil. Place the pan on the hob and turn the heat to medium.
Cut the pork tenderloin into slices no thicker than 1.25 cm (1/2 inch) using a serrated carving knife. Place the slices into the warm pan in a single layer.
Sprinkle each tenderloin with 15 ml (1 tbsp) of water, apple juice or pineapple juice to keep the pork moist as it cooks. Immediately cover the pan with a lid and turn the burner up to medium high for three minutes.
Lift the lid and turn the pork slices over with a spatula. Sprinkle again with 15 ml (1 tbsp) per slice of water or juice. Replace the lid and cook for another three minutes.
Remove the skillet from the burner and place it on a trivet or hot pad. Take off the lid and promptly insert the tip of a meat thermometer into the centre of the largest pork piece. If the temperature reads 74 degrees C (165F) or higher, serve the reheated tenderloin. If internal meat temperature is lower, place the pan back on the burner at medium-high for another two to three minutes.
Sliced pork tenderloin sprinkled with water or juice may be reheated in the microwave, but it must achieve 74 degrees C (165F) to ensure food safety. Cover the meat with cling film, microwave on a high temperature setting and test with a meat thermometer before serving.
Do not reheat pork tenderloin in a slow cooker because of the extended time it takes for the food to reach a safe temperature.
Never reheat pork more than once.