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PER SERVING: 362 calories; 12.9 grams fat; 36.7 grams protein; 25.1 grams carbohydrates; 3.4 grams fiber

If you are saving a cooked pork tenderloin, let it cool completely before covering tightly and refrigerating up to 2 days. Slice or shred when ready to use.

Make the Pork Tenderloin with Sautéed Apples and Leeks, and then use the extra roasted tenderloin in one of these recipes—one with Asian flavors, one with Mexican.

PORK AND SOBA NOODLE SALAD

Coarse salt

6 ounces soba noodles

¼ cup soy sauce

2 tablespoons fresh lime juice, plus wedges for serving

2 teaspoons toasted sesame oil

1 teaspoon finely grated peeled fresh ginger

1 teaspoon honey

1 garlic clove, minced

½ teaspoon crushed red-pepper flakes

1 pound roasted pork tenderloin, thinly sliced

3 carrots, coarsely grated

1 red bell pepper, ribs and seeds removed, cut into strips

3 scallions, trimmed, halved lengthwise, and cut into 2-inch pieces

1 Bring a large pot of water to a boil; add a generous amount of salt. Cook noodles until tender according to package instructions; drain and rinse under cold water until cool.

2 In a large bowl, whisk together soy sauce, lime juice, sesame oil, ginger, honey, garlic, and red-pepper flakes. Add noodles, pork, carrots, bell pepper, and scallions; toss to combine. Serve at room temperature, or chilled; garnish with lime wedges. SERVES 4

PER SERVING: 296 calories; 5.9 grams fat; 18.4 grams protein; 46.9 grams carbohydrates; 2.4 grams fiber

PORK ENCHILADAS WITH GREEN SAUCE

2 tablespoons olive oil

1 large onion, coarsely chopped

4 garlic cloves, finely chopped

3 pounds tomatillos, husks removed, rinsed well, and coarsely chopped

¾ cup water

Coarse salt and freshly ground pepper

1 pound roasted pork tenderloin , shredded

1 cup frozen corn kernels (about 5 ounces), thawed

12 corn tortillas (6-inch size)

2 cups coarsely grated white cheddar

cheese (8 ounces)

1 Preheat oven to 450°F. In a large saucepan, heat oil over medium; add onion and garlic. Cook, stirring occasionally, until onion softens, 4 to 6 minutes. Add tomatillos and the water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.

2 Transfer tomatillo mixture to a food processor, and blend until smooth; season with salt and pepper. Combine pork with 1 cup tomatillo sauce and the corn; mix to combine. Transfer remaining sauce to a shallow bowl.

3 Hold each tortilla with tongs and heat over a gas-burner flame until lightly charred. (Alternatively, heat in a small skillet over medium-high until warm and soft.) Wrap tortillas in kitchen towels to keep warm. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with ¼ cup pork mixture and 1 tablespoon cheese. Roll up, and arrange, seam side down, in a 9-by-13-inch baking dish. Top with remaining sauce, pork mixture, and cheese; cover dish with aluminum foil.

4 Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes more. Let enchiladas cool 10 minutes before serving. SERVES 6

PER SERVING: 502 calories; 23.2 grams fat; 31.6 grams protein; 45.3 grams carbohydrates; 8.8 grams fiber

HONEY-SOY GRILLED PORK CHOPS WITH CRUNCHY BOK CHOY

This Asian take on grilled pork chops blends honey, soy sauce, and ginger for a sweet and savory glaze. Grill the bok choy only until char marks form and the outer leaves begin to wilt.

SERVES 4 PREP TIME: 25 MINUTES TOTAL TIME: 25 MINUTES

1 cup long-grain white rice

2 tablespoons rice vinegar (unseasoned)

¼ teaspoon crushed red-pepper flakes

Coarse salt and freshly ground pepper

2 tablespoons honey

1 teaspoon soy sauce

1 teaspoon finely grated peeled fresh ginger

Vegetable oil, for grill

4 bone-in pork rib chops (2 to 2½ pounds)

4 heads baby bok choy, halved lengthwise

1 tablespoon toasted sesame oil

1 Heat grill to high. Meanwhile, cook rice until tender according