Go Back
–+ servings
A plate of roasted chicken and vegetables on a white plate.
5 from 2 votes

One-Pot Roasted Pork Tenderloin with Mushroom Stuffing

The pork loin roast with roasted vegetables is the perfect dish for any holiday dinner or indulgent weeknight meal. It's beginner-frendly, delivious, and will leave everyone wanting seconds.
Prep 30 minutes
Cook 40 minutes
Total 1 hour 10 minutes
Fat 17
Carbs 28
Protein 30
Yield 6

Ingredients

  • 3 tablespoons pork seasoning
  • 1.5 lb. pork loin
  • 2 tablespoons olive oil
  • ½ cup dry white wine
  • 1 small yellow onion diced
  • 1 teaspoon sea salt separated
  • 8 oz. bella mushrooms
  • 3 stalks celery chopped
  • 3 large carrots chopped
  • 3 cloves garlic minced
  • 4 cups stale bread, ripped into small pieces French or Italian
  • 1.75 cups broth any kind
  • thyme and sage herb bundle
  • 3 tablespoons salted butter cold and chopped

Instructions

  • Preheat the oven to 400ºF and grease a 9x13-inch casserole dish. Set aside.
  • Massage the pork seasoning into the whole pork loin. Set aside.
  • Heat olive oil in a large skillet over high heat. When the oil is hot, place the pork loin in the skillet and brown for 3-4 minutes on one side so the pork caramelizes and browns. Remove from the skillet and set aside.
    A piece of salmon in a cast iron skillet.
  • Deglaze the skillet with the white wine and scrape the bottom of the skillet to pull up the brown bits. Add the onion and season with ¼ teaspoon salt. Saute for 2-3 minutes. Add the mushrooms, celery, and carrots and saute again for an additional 4-5 minutes.
    A skillet filled with mushrooms and carrots.
  • Add the garlic and saute until fragrant, about 1 minute. Remove from heat.
  • Transfer the croutons to the greased casserole dish. Add all of the ingredients from the skillet to the casserole dish and toss until combined. Tuck the herb bundle into the ingredients.
    A white baking dish filled with stuffing and vegetables.
  • Pour the broth over the casserole and toss until everything is coated in broth. Press all of the ingredients down with a spatula so it absorbs into the bread.
    A person pouring a liquid over a dish of stuffing.
  • Place the pork loin, browned side up on top of all of the ingredients. Top the bread and pork with the butter.
    A white baking dish filled with chicken and vegetables.
  • Cover the dish and bake for 20 minutes. Uncover and bake for an additional 20 minutes.
  • Remove from the oven when the pork reaches between 140ºF - 145ºF. The pork will continue to cook for 5-10 minutes after you remove it from the oven.
    A casserole dish with a roasted turkey and vegetables.
  • Slice the pork and serve with the toasted bread and vegetables.
    A plate with sliced turkey and vegetables on it.

Tips & Notes

  • Feel free to add more vegetables to the casserole dish to bake.
  • To make stale bread croutons, rip a French or Italian loaf by hand and place it on a baking sheet. Let it sit out overnight.
  • To make quick bread croutons, preheat the oven to 400ºF and spread the ripped bread out on a baking sheet. Drizzle with 2-3 tablespoons of olive oil over the bread and bake for 15-20 minutes, tossing halfway through.

Watch it

Nutrition Facts

Calories: 396kcal | Carbohydrates: 28g | Protein: 30g | Fat: 17g | Fiber: 3g | Sugar: 4g