As I was going through some recipes and looking over a list of ingredients in several cookbooks, I came up with a grilled pork medallion recipe. But I had several large pieces of loin left over.

Just skip the ground pork the recipe calls for and use your pulled pork in place of it. Feel free to bulk it up with bell peppers, broccoli, bok choy, or a fried egg on top. Budget Bytes ...

For this recipe you will probably use about 1 1/2 tenderloins (I cube the leftover pork tenderloin and cook it the next night in store-bought salsa verde to use in tacos).

Place the pork on the grill, and grill about 5 minutes on all sides. Baste with the reserved marinade, and grill until the center of the pork reaches about 140-145 degrees.

We love leftovers. They’re the secret ingredient to easy, economical dinners that take almost no time to put together. But pork chops can be tricky when they’re hiding in the back of your fridge.

I knew I didn’t need that big of a pork loin — they can average 4 to 5 pounds. I weighed out what I needed for the recipe and cut the remaining roast into about 1-inch-thick chops.