Creamy Curry Pork and Rice Bake
Elevate your weeknight dinner game with this comforting Creamy Curry Pork and Rice Bake—a one-dish wonder bursting with bold flavors and creamy indulgence. Succulent pork medallions are seared to golden perfection and paired with aromatic spices like curry powder, cumin, and paprika, infusing the dish with warmth and depth. Tender white rice is simmered in a luxurious blend of chicken broth and heavy cream, then baked to perfection alongside frozen peas and a blanket of melted cheddar cheese. This hearty casserole not only satisfies your craving for comfort food but also simplifies cleanup with its convenient all-in-one preparation. Perfect for cozy family dinners, this flavorful bake combines creamy textures, savory pork, and a subtle kick of curry for a dish that’s as easy as it is delicious. Garnish with fresh parsley for an added burst of color and serve straight from the oven for a meal everyone will love.
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 1 cup white rice (uncooked)
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Season the pork tenderloin with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork on all sides until golden brown, about 6–8 minutes total. Remove from the skillet, let it cool slightly, and slice into 1-inch medallions.
In the same skillet, add the remaining tablespoon of olive oil and butter. Sauté the diced onion until softened, about 3–4 minutes. Add the minced garlic, curry powder, cumin, and paprika, and cook for another minute until fragrant.
Stir in the uncooked rice, coating it in the spice mixture. Add the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a simmer, then remove from heat.
Pour the rice mixture into the prepared baking dish, spreading evenly. Layer the sliced pork medallions on top, pressing them slightly into the rice mixture.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and sprinkle the frozen peas and shredded cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, or until the rice is tender, the cheese is melted, and the pork is cooked through.
Remove from the oven and let the dish rest for 5 minutes. Sprinkle with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 170 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
