Recipes Pork Tenderloin Casserole

I love a good ole casserole, but it has to have a good sauce or gravy. So when I had some pork loins that needed to be used up, I had a real craving for a yummy creamy tomato sauce. The kind of sauce you can literally eat on its own with a spoon.

This sauce does not disappoint and has so much flavour from the added vegetables such as butternut squash and mushrooms. The butternut squash adds a lovely natural sweet taste and removes some of the acidity of the canned tomatoes. Perfect!!

So you may be wondering what is the best cut of pork to use for a pork casserole. Well, my favourite is Boneless Pork Loin Rib Chops, they really absorb all that flavour in the sauce and stay nice and tender.

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Just be aware that you need to trim off any visible fat to keep it syn free and some cuts are much fattier than others.

That's a great question and if you don't like pork, this works just as well with boneless skinless chicken thighs. Chicken breasts will work too, but I prefer to use thighs in casserole dishes as the meat stays much more tender and absorbs more flavour.

Just be aware that whatever you choose for your protein base it may have a slightly shorter cooking time than the pork.

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You could even make this vegetarian, by adding in quorn pieces or something like chickpeas or cannelini beans instead of meat. Yum!!

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Secondly, quark doesn't cope well with heat, unlike cream cheese which melts into a creamy goodness. If you overheat the quark it will split resulting in a not very pleasant looking sauce.

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That aside if you really can't bear to use up some syns, be all means use quark, just take into account what I have mentioned above.

I recommend spooning some of the sauce into the quark to slowly warm up and never use straight from the fridge. Then remove the pan from the heat when you stir in the quark into the whole dish.

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Nutritional information, syn values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Disclosure: This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.Slow-cooked pork with cider and apples, finished with a splash of cream. A lovely comforting casserole that uses inexpensive pork shoulder steaks.

Pork Tenderloin Casserole #31 Casseroles Marguerite Patten's 1967 Recipe Card

It's still cold in the UK so I'm making all of the comfort food dishes. This one has been tested, then re-tested several times.

I've included some instructions on how to make this in the slow cooker too - check out the notes section of the recipe card.

👩‍🍳PRO TIP You can add more apple and mushrooms to this dish to make it stretch further - serving up to 6 people.

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Yes - make the casserole (including cooking with the cream and apples) then quickly cool, cover and refrigerate for up to two days.

Reheat in the oven, covered, at 175C/325F for 30-40 minutes until piping hot throughout. You may need to add a splash of stock to loosen the sauce.

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You could also reheat in a pan over a low-medium heat, stirring regularly for about 15 minutes, or until piping hot throughout.

Yes - make the casserole, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat as per the make-ahead instructions above.

Yes - cook in a large frying pan right up until it's ready to go in the oven, then instead of cooking in the oven, transfer to the slow cooker. Cook on high for 3 hours or low for 5 hours. After this time, add in the sliced apples and cook for a further hour (for high or low heat setting).  Stir in the cream right before serving.

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If you don't want to mess around with adding apples in the last hour of cooking, you can add them as soon as you add everything to the slow cooker. The apples will be softer and may fall apart a little, but it's a little simpler and easier and will still taste great. The total cooking time in the slow cooker will be 4 hours on a high heat and 6 hours on low heat. I'd also serve with a very thinly sliced apple for garnish too - so you have a bit of crunch and good apple flavour in there.

You can halve this recipe to serve two people. Use a small casserole pan. Halve all of the recipe quantities EXCEPT the stock - as the dish will dry out quicker using smaller quantities. Use around 360ml (1 ½ cups) of stock. Cook for the same amount of time as for the full recipe.

You can double this recipe by doubling all of the ingredients. The frying of the pork and onions will take 10-15 minutes longer, but the rest of the timings will remain the same.

Pork And Cider Casserole

Serving: 506 g Calories: 388 kcal Carbohydrates: 30 g Protein: 19 g Fat: 21 g Saturated Fat: 8 g Cholesterol: 79 mg Sodium: 1081 mg Potassium: 675 mg Fiber: 5 g Sugar: 19 g Vitamin A: 375 IU Vitamin C: 11 mg Calcium: 51 mg Iron: 2 mg

This recipe was first published in October 2014. Updated February 2021 with new photos, video, a few recipe tweaks and a bit of housekeeping.

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