One pork tenderloin turned into two great dinners and leftovers for three nights, with the help of @everydayfood and @epicurious. Here’s how it went down.

Monday night I made pulled pork on the stove, using an adapted recipe from Everyday Food, “Lighter Pulled Pork Sandwiches.” I skipped the coleslaw and served the pork on sourdough sandwich rolls.  I served corn on the side. Tuesday night I had leftovers.

Tonight I made enchiladas with the leftover pulled pork, corn and a new sauce taken from Epicurious’ “Garden Vegetable Enchiladas.” I used 1% instead of whole milk, and only 1 tablespoon of chili powder. (The recipe called for 3, wow!)

Everyone loved the new enchiladas, but we’ll always hold a special place in our hearts for Birthday Enchiladas.

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