Cheesy Pork Tenderloin Casserole for Busy Weeknights: The 45-Minute Crowd-Pleaser You’ll Make on Repeat

You know that 6 p.m. panic when everyone’s asking “what’s for dinner?” and your brain replies “vibes”? This is the antidote. We’re talking juicy pork tenderloin, a creamy sauce that hugs every bite, and a golden cheese crust that practically begs you to crack it with a spoon.

It’s fast, it’s forgiving, and it tastes like you spent all afternoon… even though you didn’t. The best part? It reheats like a champ and makes leftovers you’ll fight over.

What Makes This Recipe So Good

This casserole hits the trifecta: speed, flavor, and minimal cleanup.

Pork tenderloin cooks quickly and stays tender when sliced thin, so you get that “slow-cooked” vibe without the wait. The sauce is a smart combo of broth, cream, and melty cheeses, which means big flavor for not a lot of work.

You also get the comfort of a classic casserole—creamy, cheesy, cozy—without the heavy, nap-required aftermath. The texture contrast is on point: tender pork, soft veggies, and a crisp, bubbly top that makes you feel like you nailed dinner.

Spoiler: you did.

Shopping List – Ingredients

• 1.25–1.5 lbs pork tenderloin, trimmed and sliced into 1/2-inch medallions
• 1 tablespoon olive oil
• 1 small yellow onion, thinly sliced
• 2 cups sliced mushrooms (baby bella or white)
• 2 cloves garlic, minced
• 1 cup chicken broth (low sodium)
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup shredded mozzarella
• 1/2 cup shredded sharp cheddar
• 1/4 cup grated Parmesan
• 1 cup frozen peas (no need to thaw)
• 1 tablespoon cornstarch (optional, for thicker sauce)
• Fresh parsley, chopped, for garnish
• Nonstick spray or butter for greasing the baking dish

Step-by-Step Instructions

1. Preheat and prep the dish. Heat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
2. Slice the pork. Pat the tenderloin dry and slice into 1/2-inch medallions. Season both sides with a pinch of salt and pepper.
3. Quick sear for flavor. Heat olive oil in a large skillet over medium-high.

   Sear pork in batches, 1–2 minutes per side, just until lightly browned. Don’t cook through. Transfer to a plate.

4. Sauté veggies. In the same pan, add onion and mushrooms with a pinch of salt.

   Cook 4–5 minutes until softened and lightly browned. Stir in garlic for 30 seconds.

5. Build the sauce. Pour in chicken broth, scraping up browned bits. Reduce heat to medium.

   Whisk in cream, Dijon, smoked paprika, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.

6. Thicken if you like. If you prefer a thicker sauce, whisk cornstarch with 2 tablespoons cold water, then stir it into the sauce. Simmer 1–2 minutes until slightly thickened.
7. Add cheeses and peas. Stir in mozzarella and cheddar until melted and smooth. Fold in frozen peas.
8. Assemble. Arrange seared pork medallions in the baking dish.

   Pour the cheesy sauce and veggies over the top. Sprinkle Parmesan evenly.

9. Bake. Bake uncovered for 15–18 minutes, until bubbling around the edges and the pork reaches 145°F internally. If the top needs extra color, broil 1–2 minutes.

   Watch closely—cheese scorches fast, and we’re not making charcoal.

10. Rest and garnish. Let the casserole rest 5 minutes to set. Shower with chopped parsley. Serve hot.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently in the oven at 325°F, covered, for 12–15 minutes, or zap individual portions in the microwave at 50–60% power. Lower power keeps the pork tender instead of rubbery—FYI, that’s the move.

Want to freeze? Assemble up to the cheese topping, cool the sauce, combine with pork, and freeze tightly wrapped for up to 2 months.

Thaw overnight in the fridge, top with Parmesan, and bake as directed, adding 5–10 extra minutes if cold.

Benefits of This Recipe

• Weeknight fast. Searing + quick bake = dinner in about 45 minutes, start to plate.
• High protein, big comfort. Pork tenderloin is lean yet juicy, so you get satisfying, not sluggish.
• One-pan flavor payoff. Browning in the same skillet builds depth without extra dishes. Your sink says thanks.
• Kid- and adult-approved. Creamy, cheesy, cozy—no “what’s that?” faces at the table.
• Flexible. Swap veggies, switch cheeses, and it still works. Minimal drama, maximum payoff.

Avoid These Mistakes

• Overcooking the pork in the skillet. You’re just kissing it with heat.

  The oven finishes the job.

• Skipping the sear. Searing = flavor. Raw pork straight into sauce tastes flat and looks sad.
• Too much liquid. If your mushrooms release lots of water, let it cook off before adding broth. Otherwise, the sauce goes soupy.
• Using pre-shredded cheese only. It’s coated with anti-caking agents that resist melting.

  Use at least half freshly shredded for that silky pull.

• Broiling unattended. Cheese goes from golden to “did we burn down the house?” in 30 seconds. Eyes on it.

Variations You Can Try

• Bacon-jalapeño kick. Crisp 3 slices of chopped bacon before the onions, then cook veggies in the bacon fat. Add 1–2 diced jalapeños with the garlic.
• Italian-ish. Swap thyme for Italian seasoning, add sun-dried tomatoes, and use a mozzarella–provolone blend.

  Finish with fresh basil.

• Spinach artichoke. Stir in 2 cups baby spinach and 1 cup chopped artichoke hearts before baking. Creamy, tangy, chef’s-kiss.
• Low-carb veggie swap. Replace peas with chopped cauliflower or zucchini. Keep the bake time the same; just avoid overcooking the zucchini.
• Ritz or panko crunch. Mix 1/2 cup crushed Ritz or panko with 1 tablespoon melted butter and sprinkle over the top with the Parmesan for extra texture.
• Spice route. Add 1 teaspoon harissa or chili flakes to the sauce for heat that sneaks up—but in a good way.

FAQ

Can I use pork chops instead of tenderloin?

Yes.

Use thin-cut boneless chops, sear briefly, then bake until they hit 145°F. Avoid thick, bone-in chops; they take longer and can throw off the timing.

What cheeses melt best for this casserole?

Mozzarella gives the pull, cheddar adds sharpness, and Parmesan brings salty umami. Gouda, Fontina, or Monterey Jack also melt beautifully if that’s what you’ve got.

How can I make this lighter?

Use half-and-half instead of heavy cream and reduce the cheese by 25%.

It’s still creamy, just a little less indulgent. You can also bump up mushrooms and peas to add volume without extra richness.

Do I need to brine the pork?

Not necessary here. Quick sear + short bake keeps tenderloin juicy.

If you want extra insurance, a 30-minute brine (4 cups water, 3 tablespoons salt) works, but it’s optional.

Can I make it ahead?

Yes. Assemble up to the Parmesan step, cover, and refrigerate up to 24 hours. Bake straight from the fridge at 375–400°F, adding 5–10 minutes to account for the chill.

Keep an eye on the top and tent with foil if it browns too fast.

What should I serve with it?

Roasted green beans, a simple arugula salad, or buttered egg noodles all play nicely. If you want full comfort mode, serve with garlic bread and let the sauce do its thing.

My Take

This is the kind of recipe that makes you feel like a weeknight wizard—minimal stress, maximum results. The flavors are familiar but not boring, and the texture contrast checks all the “just one more bite” boxes.

IMO, the smoked paprika and Dijon are the quiet MVPs; they lift the whole dish without screaming for attention.

Keep it in your rotation for the nights when energy is low and expectations are high. It’s hearty without being heavy, customizable without being fussy, and yes, it reheats like a pro. Your future self will be very, very grateful.