Name: Casserole With Pork Tenderloin
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Casserole
Ingredients: 1 lb pork tenderloin, trimmed and cut into bite-sized pieces; 2 cups potatoes, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 1 cup carrots, sliced; 1 cup frozen peas; 1 can cream of mushroom soup; 1 cup chicken broth; 1 tsp dried thyme; Salt and pepper to taste; 1 cup shredded cheddar cheese; 2 tbsp olive oil

Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
In a large skillet, heat the olive oil over medium-high heat. Add the pork tenderloin pieces and cook until browned on all sides, about 5 minutes. Remove the pork from the skillet and set aside.
In the same skillet, add the onions and garlic. Sauté until the onions are translucent and fragrant, about 3 minutes.
Add the potatoes, carrots, and peas to the skillet. Cook for another 5 minutes, stirring occasionally.
Stir in the cream of mushroom soup, chicken broth, dried thyme, salt, and pepper. Bring the mixture to a simmer.
Add the cooked pork back into the skillet and mix well to combine all the ingredients.
Transfer the pork and vegetable mixture to the greased baking dish, spreading it out evenly.
Cover the casserole with aluminum foil and bake for 30 minutes.
After 30 minutes, remove the foil, sprinkle the shredded cheddar cheese over the casserole, and return it to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for a few minutes before serving.
Serve the casserole hot, garnished with fresh herbs if desired.

Ingredients

Instructions

Nutrition Facts