Casserole Tuesday: Pork Tenderloin Casserole

1 Tbsp olive oil
1 skillet
1 pork tenderloin – chopped into cubes
1 can tomatoes and peppers - chopped
1 cup salsa
1 Tbsp garlic salt/pepper
1 cup horseradish sauce
1 package cream cheese
2 cups Cheddar cheese
Cooking spray
1 baking dish
2 packages crescent rolls
2 cups Cheddar cheese
1 Tbsp rosemary – fresh and chopped

Pour a tablespoon of olive oil in a skillet and heat the oil over “High” heat. Combine pork tenderloin, tomatoes, peppers and salsa in the skillet. Sauté the mixture until the meat is no longer pink. Stir the meat mixture thoroughly and then blend the garlic salt/pepper, horseradish sauce and cream cheese into the mixture. Stir the mixture until well blended. Slowly blend Cheddar cheese into the meat mixture. Stir the mixture until the cheese melts. Turn off the heat and let the meat mixture rest for 3 minutes. While the mixture is resting, spray cooking spray into a baking dish and preheat your oven to 400 degrees F. Place one package of crescent rolls onto the bottom of the baking dish. Spread the rolls out evenly over the dish’s surface. Pour the meat mixture into the baking dish and then cover the mixture with another package of crescent rolls. Spread the rolls out evenly over the mixture’s surface. Sprinkle Cheddar cheese over the top of the crescent rolls and finally top the dish with a tablespoon of rosemary. Bake the dish until the crescent rolls are golden brown. Enjoy this casserole with your favorite dark or medium brown beer!


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