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A serving of vegetable and leftover pork tenderloin casserole with a breadcrumb topping is shown in a white bowl. The remainder of the dish rests invitingly in a square baking pan in the background.
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Leftover Pork Tenderloin Casserole Recipe

Creamy rice and vegetable casserole made with leftover pork tenderloin and all the delicious flavors!
Course Main Course
Cuisine American
Keyword leftover pork, leftover pork tenderloin, leftover pork tenderloin casserole, pork tenderloin, pork tenderloin casserole
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 556kcal
Author Christina

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

Calories: 556kcal | Carbohydrates: 42g | Protein: 32g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 723mg | Potassium: 614mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2310IU | Vitamin C: 5mg | Calcium: 356mg | Iron: 4mg