Best 7 Pork Loin Casserole Recipes

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SLOW COOKER PORK CASSEROLE



Slow cooker pork casserole image

Cosy up on cold nights with our comforting slow cooker pork casserole. Chopped apples would make a great addition - add them in the final hour of cooking

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 8h15m

Number Of Ingredients 11

1 tbsp vegetable or rapeseed oil
4 pork shoulder steaks (about 750g), cut into large chunks
1 onion, chopped
1 leek, chopped
1 carrot, chopped
bundle of woody herbs (bouquet garni) - we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve
1 chicken stock cube
2 tsp Dijon mustard
1 tbsp cider vinegar
2 tsp cornflour
1 tbsp honey

Steps:

  • Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
  • In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

Nutrition Facts : Calories 416 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

ROASTED PORK LOIN



Roasted Pork Loin image

Succulent pork roast with fragrant garlic, rosemary and wine.

Provided by Kathleen Burton

Categories     Meat and Poultry Recipes     Pork

Time 1h20m

Yield 8

Number Of Ingredients 6

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
¼ cup olive oil
½ cup white wine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
  • Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g

YUMMY PORK NOODLE CASSEROLE



Yummy Pork Noodle Casserole image

This is my Mom's pork noodle casserole. The added sour cream gives it a little twist on the usual version. The added red pepper and corn give it color and flavor. You can add and subtract any vegetables in this versatile recipe. This is one of my favorite comfort food recipes.

Provided by cjscott

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 6

Number Of Ingredients 15

2 cups egg noodles
cooking spray
3 tablespoons butter
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped carrots
¼ cup chopped red bell pepper
2 (10.75 ounce) cans condensed cream of chicken soup
½ cup sour cream, or more to taste
2 cups shredded Cheddar cheese
1 (8 ounce) can whole kernel corn, drained
3 cups cubed cooked pork
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
  • Bake in the preheated oven until bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 579.6 calories, Carbohydrate 32.9 g, Cholesterol 142.2 mg, Fat 32.9 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 17.2 g, Sodium 1575.1 mg, Sugar 3.6 g

LEFTOVER PORK CASSEROL



Leftover Pork Casserol image

This is a recipe that I use to deal with leftover pork in roast, chop or pork loin form. It is very flexible in helping to use up other vegetables as well. You can even substitute the pork for leftover chicken too. A simple recipe that makes an easy meal. You can add diced mushrooms, partially cooked carrots, asparagus, peas and other vegetables that you wish to use. I've also sprinkled leftover bacon bits onto the casserole during the last five minutes of cooking. Adding a 1/2 package of onion soup mix to the soup mixture will also increase the flavour. If you want a thicker soup and are not adding the rice to the casserole dish, substitute the 5 ounces (1/2 the soup can) of milk with 8 to 10 ounces of sour cream. This alternative goes very well with egg-noodles rather than rice.

Provided by Kim A. Heaphy

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium onion
2 celery ribs
2 cups pork
2 cups broccoli florets, frozen
10 ounces cream of mushroom soup
5 ounces milk
1 tablespoon Worcestershire sauce
2 cups water
1 cup long grain rice

Steps:

  • Place skillet on medium-low heat. Add a tablespoon of butter.
  • Peeled and coarsely chopped the onion into bite size pieces. Coarsely chop the celery. Add to the skillet. Stirring occasionally as it cooks.
  • While onions and celery are cooking, break up the broccoli into florets. Add more if you like lots of broccoli. Cube the pork into bite-size pieces. Place these into a casserole dish.
  • Mix the soup, milk and Worchester sauce together.
  • When the celery and onions are partially cooked and the onions have begun to caramelize slightly, add to casserole dish. Poor soup mixture into casserole dish and mix together.
  • Cook in 350 oven for 35 to 45 minutes, until bubbling and starting to brown along the edges.
  • Meanwhile mix rice and water together. Bring to a boil and cook on medium heat until all water is absorbed, about 12 to 15 minutes, stirring occasionally.
  • NOTE: You can also reduce the water by 1/2 cup and add the rice and the 1.5 cups water to the casserole dish, cover it and cook at 350 for one hour. This will allow the soup to flavour the long grain rice.
  • Serve casserole on the rice.

Nutrition Facts : Calories 280.9, Fat 6.1, SaturatedFat 2, Cholesterol 5.3, Sodium 590.4, Carbohydrate 49.4, Fiber 1.4, Sugar 3, Protein 7.2

PORK LOIN CASSEROLE



Pork Loin Casserole image

Make and share this Pork Loin Casserole recipe from Food.com.

Provided by mailbelle

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 slices pork loin (can use pork chops)
1 (10 3/4 ounce) can cream of mushroom soup
2/3 cup chicken broth
1/2 teaspoon ginger
8 ounces sour cream, divided
1 (2 7/8 ounce) can French-fried onions, divided

Steps:

  • Combine flour, salt and pepper in a shallow bowl; dredge pork chops.
  • Heat oil in a large skillet; cook pork loin slices for 4-5 minutes per side or until browned.
  • Place in a single layer in an ungreased 13 x 9 x 2 pan. Combine soup, broth, ginger and 4 ounces sour cream; pour over pork.
  • Sprinkle with half of the onions.
  • Cover and bake at 350 degrees for 45-50 minutes.
  • Stir remaining sour cream into sauce.
  • Top pork with remaining onions.
  • Return to the oven; uncovered, for 10 minutes.

Nutrition Facts : Calories 190.6, Fat 11.7, SaturatedFat 6, Cholesterol 17.5, Sodium 821.9, Carbohydrate 17.4, Fiber 0.5, Sugar 0.9, Protein 4.3

PULLED PORK CASSEROLE



Pulled Pork Casserole image

Pulled pork is the gift that keeps on giving. This recipe uses up any leftover pulled pork and is baked in under 30 minutes.

Provided by Karla Harmer

Categories     Pork Casserole

Time 35m

Yield 6

Number Of Ingredients 8

10 (8 inch) corn tortillas
3 cups cooked pulled pork
4 tablespoons canned black beans, rinsed
½ (8 ounce) package cream cheese, cut into cubes
2 tablespoons chopped fresh cilantro, or more to taste
1 ½ cups salsa, or more to taste
6 tablespoons leftover cooked rice
8 tablespoons shredded Mexican cheese blend

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Line the bottom of a casserole dish with 6 corn tortillas, so that the bottom and sides are covered.
  • Add 1/2 of the pulled pork, 1/2 of the black beans, 1/2 of the cream cheese, 1/2 of the cilantro, 1/2 cup of salsa, 1/3 of the cooked rice, and 3 tablespoons Mexican cheese blend. Cover with 4 corn tortillas. Repeat layering of the ingredients, finishing with the remaining Mexican cheese blend.
  • Bake in the preheated oven until cheese is melted and bubbly, about 25 minutes.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 48.9 g, Cholesterol 114.6 mg, Fat 18.4 g, Fiber 5 g, Protein 36 g, SaturatedFat 9.4 g, Sodium 1474.7 mg

TENDERLOIN NOODLE CASSEROLE



Tenderloin Noodle Casserole image

Make and share this Tenderloin Noodle Casserole recipe from Food.com.

Provided by duckit

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

6 ounces dry noodles
6 slices thick pork tenderloin, 1/2 inch thick
1/2 teaspoon salt
pepper
3 tablespoons butter
3 tablespoons flour
3/4 teaspoon salt
1 dash pepper
1 cup milk
3/4 cup crumbled blue cheese (3 ounces)
3 tablespoons green peppers, chopped
3 tablespoons pimiento, chopped

Steps:

  • Cook 6 ounces (about 3 cups) noodles in boiling salted water;drain.
  • slowly brown six 1/2 inches slices pork tenderloin on both sides in hot fat.
  • Season with salt and pepper.
  • Make BLUE CHEESE SAUCE: Melt 3 tablespoons butter;blend in 3 tablespoons all purpose flour, 3/4 tsp salt and dash of pepper.
  • Stir in 1 cup of Milk.
  • Cook and stir till thick.
  • Add 3/4 cup crumbled blue cheese (3 ounces); stir till cheese melts.
  • Combine noodles, sauce and 3 tbs.
  • each chopped green pepper and chopped pimiento.
  • Place in 10X6X1-1/2 baking dish.
  • Arrange meat on top.
  • Bake at 350 about 30 minutes or till done.

Nutrition Facts : Calories 382.8, Fat 16.9, SaturatedFat 9.2, Cholesterol 122.5, Sodium 863, Carbohydrate 26.2, Fiber 1.2, Sugar 1, Protein 30.2

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