Great Leftover Pork Tenderloin Casserole Recipe
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If you have leftover pork tenderloin and want to turn it into a comforting and flavorful meal, this Leftover Pork Tenderloin Casserole is the perfect dish. This easy-to-make casserole uses simple pantry staples and transforms your leftover pork into a satisfying dish that everyone will love. And it doesn’t use canned soup with all of the chemicals.
Making a casserole without cream soups that can be put in the oven when you get home from work is a great way to have meal prep done. And you can feel good about the ingredients, too, because you aren’t using all those chemicals.
Pork Tenderloin
Using leftover pork saves time and money by reinventing meat that is already cooked instead of throwing it away! Pork tenderloin is a tender, juicy cut of meat that is so flavorful and melts in your mouth! For ideas on how to cook pork tenderloin, check these out:
- This Pork Tenderloin Casserole Instant Pot is quick to make in the instant pot and is so tender and juicy, you’ll be hooked!
- How to Cook Frozen Pork Tenderloin helps you if you forgot to thaw out any meat for tonight!
- This Ninja Foodi Air Fryer Pork Tenderloin shows you how to make the most flavorful tenderloin in a fraction of the time of the oven and while sealing in all the juices.
- This Crock Pot Pork Tenderloin Teriyaki Recipe is so flavorful and so easy to make, it has the perfect balance of sweet and tangy to please your family.
- This Easy Pork Fried Rice is easy, customizable, and comes together in minutes with leftover pork tenderloin.
Leftover Pork Tenderloin Casserole Recipe
This casserole is full of all the flavor, skips the chemicals of store bought canned cream soups, and cuts your cooking time down by using leftover meat that might go to waste. Once I made this the first time, I started cooking two tenderloins for my husband and I so we could have it fresh and make this too!
Leftover Pork Tenderloin Casserole Recipe
Ingredients
For the Casserole:
- 2 cups leftover pork tenderloin diced
- 3 cups cooked rice
- 1 cup mixed vegetables
- 1 small onion diced
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup chicken or vegetable stock
- 3/4 cup whole milk
- 1 cup mushrooms chopped
- 1/2 cup sour cream or Greek yogurt for a lighter option
- 1/2 cup milk
- 1 teaspoon Dijon mustard optional for extra flavor
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
For the Topping:
- 1/2 cup breadcrumbs
- 2 tablespoons butter melted
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Heat 1 tablespoon of oil in a pan over medium heat.
- Add diced onion and minced garlic, and sauté for 3-4 minutes until soft and fragrant.
- Stir in the flour
- Cook and stir until flour just starts to brown
- Add chicken stock and 3/4 cup whole milk all at once
- Cook and stir until thick and bubbly
- Stir in the frozen peas and carrots, and cook for another 2 minutes.
- Add sour cream, remaining milk, Dijon mustard, Italian seasoning, salt, and pepper.
- Add the cooked rice and diced pork tenderloin, and mix well.
- Fold in 1/2 cup shredded cheddar cheese.
- Pour the mixture into the prepared baking dish.
- Sprinkle the remaining 1/2 cup cheddar cheese on top.
- In a small bowl, mix breadcrumbs, melted butter, and Parmesan cheese, then sprinkle over the casserole.
- Bake for 25-30 minutes, until the top is golden brown and bubbly.
- Serve & Enjoy
- Let the casserole cool for 5 minutes before serving.
- Garnish with fresh parsley or green onions.
Nutrition
Tips & Variations
Make It Healthier:
- Use brown rice or whole wheat noodles for more fiber.
Add Extra Flavor:
- Stir in chopped mushrooms or bell peppers for more veggies.
- Add a dash of hot sauce or red pepper flakes for a little heat.
- Mix in bacon bits or crispy fried onions for extra crunch.
Storage & Reheating:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in a sealed dish for up to 2 months.
- Reheat: Warm in the oven at 350°F (175°C) for 15 minutes, or microwave individual portions.
