Restaurants often have some kind of a “mixed grill” and seafood places will have “Captains Plate” with different items on it. When we do Sonny’s BBQ, one of us frequently gets the Pork Three Ways which comes with some ribs, pulled pork, and sliced pork.

Last night I carried that idea into a leftovers dinner. We actually used some leftover steak on Monday to make carne asada. We also had a portion of chicken paprika and some grilled pork tenderloin in the fridge. Either could have been used for a lunch, but I had decided to do a combination instead. There was enough sauce in the chicken to be able to just slice it and reheat in the microwave. The pork was not sauced and would have dried out too much with re-heating. Jars of roasted red peppers are a pantry staple for us, so I took one out, added chicken broth, and white wine and blended it up for a sauce. I put that in a skillet, added a little salt and cracked black pepper, reduced the sauce by about half to give it more depth of flavor, then added the slices of tenderloin to cook on low heat for about eight minutes, turning it a few times.

There is a brand of frozen crispy green beans we like as well as red roaster potatoes with onions; both items bake at the same temperature. The potatoes go in ten minutes before the green beans and it all comes together nicely. It made for a nice-looking plate. While we normally drink red wine with grilled pork, Hubby agreed to Chardonnay in this case since we also had the chicken paprika.