Leftover Pork Tenderloin and Rice Casserole Recipe
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Turn leftover pork tenderloin into a creamy, comforting pork tenderloin and rice casserole with simple pantry ingredients. An easy family dinner that’s budget-friendly and delicious. The perfect way to use up leftover pork tenderloin.
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.
- Discover a foolproof casserole recipe that transforms leftover pork tenderloin into a restaurant-quality dish your family will request again.
- Get practical tips for prepping, layering, and baking your casserole so the pork stays tender and moist every time.
- Find out the best side dishes and storage methods to make this recipe work for meal prep or quick weeknight dinners.
Leftover Pork Tenderloin Casserole Recipe
Leftover Pork Tenderloin and Rice Casserole
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
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.
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!
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.
Frequently Asked Questions About Leftover Pork Tenderloin Casserole
Can I use any leftover pork for this casserole?
Yes! While leftover pork tenderloin is especially tender and works beautifully, you can also use leftover pork loin, roasted pork, grilled pork chops, or smoked pork. Just dice or shred the meat into bite-sized pieces.
How do I keep leftover pork from drying out?
The creamy sauce helps keep the pork moist while it bakes. Since the pork is already cooked, you’re simply warming it through rather than cooking it again, which prevents it from becoming tough.
Can I make this casserole ahead of time?
Absolutely. Assemble the casserole up to 24 hours in advance, cover it tightly, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed. You may need to add 5–10 extra minutes to the baking time.
Can I freeze this casserole?
Yes. You can freeze it either before or after baking. Wrap it tightly in plastic wrap and foil or store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
What’s the best rice to use?
Any cooked rice works well, including white rice, brown rice, jasmine, or basmati. Leftover rice from the refrigerator is actually perfect because it holds its texture during baking.
Can I substitute another grain?
Yes. Cooked quinoa, wild rice, or even cauliflower rice can be substituted. Keep in mind that cauliflower rice will create a softer casserole with a slightly different texture.
Can I use fresh vegetables instead of frozen?
Definitely. Fresh carrots, peas, broccoli, green beans, corn, or bell peppers all work well. Simply sauté firmer vegetables until they’re nearly tender before adding them to the casserole.
What other vegetables taste good in this recipe?
Try adding:
- Broccoli florets
- Corn
- Green beans
- Spinach
- Bell peppers
- Celery
- Zucchini
- Asparagus
- Cauliflower
This recipe is a great way to clean out the vegetable drawer.
Can I leave out the mushrooms?
Of course. Simply omit them or replace them with another vegetable like broccoli, celery, or additional mixed vegetables.
Is the Dijon mustard necessary?
No. It’s optional and doesn’t make the casserole taste mustardy. It simply adds a little depth and enhances the overall flavor.
Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt is an excellent substitute that adds extra protein while keeping the casserole creamy.
What cheese works best?
Sharp cheddar gives the most flavor, but Monterey Jack, Colby Jack, mozzarella, Gruyère, Swiss, or a combination of cheeses are all delicious choices.
Can I make this gluten-free?
Yes. Use a gluten-free flour blend for the sauce and gluten-free breadcrumbs for the topping. Everything else is naturally gluten-free as long as your stock is certified gluten-free.
How do I make this casserole lighter?
Use Greek yogurt instead of sour cream, reduced-fat cheese, and low-fat milk. Brown rice can also add extra fiber while keeping the meal satisfying.
What can I serve with pork tenderloin casserole?
This casserole pairs well with:
- A fresh green salad
- Roasted vegetables
- Steamed broccoli
- Green beans
- Garlic bread
- Dinner rolls
- Fresh fruit
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
What’s the best way to reheat leftovers?
Reheat individual servings in the microwave until hot, or warm larger portions in a 350°F oven, covered with foil, for about 20 minutes. Add a splash of milk if the casserole seems dry.
Can I double the recipe?
Yes. This recipe doubles well for feeding a crowd or stocking the freezer. Bake in two 9×13-inch pans for the best results.
Can I use leftover turkey or chicken instead?
Absolutely. This creamy casserole is just as delicious with leftover turkey or cooked chicken, making it a versatile recipe for using whatever cooked meat you have on hand.
Why is this a good leftover recipe?
It’s an easy way to transform leftover pork into a completely new meal. The creamy sauce, vegetables, rice, and cheesy topping make it feel like a fresh dinner rather than simply reheated leftovers, helping reduce food waste while saving both time and money.
Made this last night with Kumat Grain, Whole Wheat flour, Almond milk, nonfat Greek yogurt,, red onion, half and half,and zucchini. It came out perfect. Will be making this again soon, pretty sure exchanging chicken for pork loin would be very tasty.
So glad you liked it, it’s a favorite here!