A few days ago we had whole grilled pork tenderloins (with a spice rub)
when our 8 yr. old grandson stayed overnight with us. He's a
"selective" eater and he loved it with oven roasted fingerling potatoes,
acorn squash, and applesauce.

Last night I cut the remains into thin slices, then into slivers.
I stir fried lots of thinly sliced onions and slivered red and yellow
peppers, then added the pork, some tamari, sesame oil and five spice
powder and thickened slightly with a slurry of cornstarch and water.

Served over rice with sliced mangoon the side, it was terrific.

gloria p