Pork Tenderloin Casserole

This old-school pork tenderloin casserole stacks three layers into one dish: thin-sliced potatoes bathed in milk on the bottom, a seasoned bread crumb dressing in the middle, and pounded pork medallions on top. Baking everything together for 90 minutes covered lets the potatoes absorb the milk into a creamy scallop while the pork stays moist from the steam.

Pounding the tenderloin slices flat is an important step. It evens out the thickness so every piece cooks at the same rate, and thinner slices mean the pork finishes tender instead of drying out during that long bake time.

The sage in the bread crumb layer is what ties this whole dish together. That earthy, slightly piney flavor is a natural match for pork, and it perfumes the potatoes beneath as it bakes.

Kitchen Tips

• Slice the potatoes as thin and even as you can. A mandoline makes this fast and consistent. Thick slices won’t cook through in time.
• Keep the casserole covered for the full bake. Removing the lid lets moisture escape and the pork toughens up.
• Dot the butter on top of the pork generously. It bastes the meat as it melts and keeps the surface from drying out.
• Rest the casserole for 5-10 minutes after baking so the layers set and you can scoop clean portions.

Variations

• Add a layer of sliced apples between the dressing and pork for a sweet, autumnal twist.
• Swap sage for thyme or rosemary depending on what you have on hand.
• Top with shredded cheddar in the last 10 minutes of baking for a cheesy crust.