Pork Mushroom Casserole
Warm and comforting, this Pork Mushroom Casserole is the perfect blend of tender seared pork medallions, earthy mushrooms, and a rich, creamy sauce topped with golden, buttery breadcrumbs. Infused with fresh thyme and Parmesan cheese, this dish delivers layers of flavor in every bite. It's easy to make yet feels elevated—ideal for weeknight dinners or special gatherings. Ready in just an hour, it combines simple techniques like creating a luscious roux-based sauce and oven-baking to perfection. Serve it with a side of crusty bread or over rice for the ultimate hearty meal. This pork casserole is a must-try for lovers of one-pan classics, packed with protein and irresistible flavor.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 8 oz cremini or white mushrooms
- 1 medium onion
- 3 cloves garlic cloves
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1.5 cups chicken broth
- 0.5 cups heavy cream
- 0.5 cups shredded Parmesan cheese
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 cups breadcrumbs
- 2 tbsp parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the pork tenderloin into thin medallions and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat a large skillet over medium-high heat and add olive oil. Sear the pork medallions for 2 minutes per side, until lightly browned. Remove them from the skillet and set aside.
In the same skillet, melt butter over medium heat. Add diced onion and cook until softened, about 4 minutes.
Add minced garlic and cook for an additional 30 seconds, until fragrant.
Slice the mushrooms and add them to the skillet. Cook for 5 minutes until they release their moisture and start to brown.
Sprinkle flour over the mushroom mixture and stir to coat everything evenly. Cook for 1 minute to toast the flour slightly.
Slowly pour in the chicken broth while stirring to avoid lumps. Simmer the sauce for 3-4 minutes until it thickens.
Stir in heavy cream, Parmesan cheese, fresh thyme, and the remaining salt and pepper. Cook for another 2 minutes until the sauce is creamy and smooth. Remove from heat.
In a greased 9x13-inch casserole dish, layer the seared pork medallions across the bottom.
Pour the creamy mushroom sauce evenly over the pork.
Sprinkle breadcrumbs over the top of the casserole for a crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden on top.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 6460 mg | 281% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 16.4 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 630 mg | 48% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3746 mg | 80% | |
*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.
