Dump-and-Bake Leftover Pork Tenderloin Casserole

An easy leftover pork tenderloin casserole with rice and veggies is ready for the oven in just minutes!

Course Dinner

Cuisine American

Keyword leftover pork casserole, leftover pork tenderloin casserole, pork tenderloin leftovers, recipe leftover pork tenderloin casserole

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 409kcal

Author Blair Lonergan

1 (10.5 ounce) can condensed cream of mushroom soup (or sub with cream of chicken or cream of celery soup)
1 ½ cups low-sodium chicken broth
½ cup white wine (or sub with extra chicken broth)
½ teaspoon seasoned salt (such as Lawry’s brand)
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 cup uncooked long grain white rice
2 cups cooked, diced pork tenderloin
1 medium zucchini, coarsely grated (about 1 ½ cups grated)
2 cups grated sharp cheddar cheese, divided
Optional garnish: chopped fresh herbs such as parsley, thyme, basil, or chives

Preheat oven to 375°F (190°F). Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Add condensed soup, broth, wine, seasoned salt, onion powder, garlic powder, and pepper to the prepared dish. Whisk together until completely combined.
Stir in uncooked rice, pork, zucchini, and 1 cup of the grated cheese.
Cover tightly and bake for 40-50 minutes, or until most of the liquid is absorbed and the rice is tender. Use a fork to fluff the rice.
Sprinkle the top of the casserole with the remaining grated cheese. Place the dish under the broiler for a couple of minutes, just until the cheese melts.
Garnish with chopped fresh herbs and serve immediately.

If you don't have leftover pork tenderloin on hand, no problem! See my notes above regarding other options -- including leftover pork chops, pork loin, ham, pulled pork, or even chicken.

This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.

Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.

The total cooking time will vary on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and most of the liquid should be absorbed.

Be careful not to overcook the casserole, or the rice will become mushy and gummy.

Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.