One-Pan Roasted Pork Tenderloin with Mushroom Stuffing Recipe

This roasted pork tenderloin is an outstanding choice for holiday dinners or any special weeknight meal. Juicy pork tenderloin roasted over a bed of vegetables and broth-soaked bread creates a comforting, flavorful one-pan feast. The combination of tender pork, savory mushrooms, fragrant herbs, and a golden, toasted stuffing makes this dish feel celebratory while remaining easy to prepare.

What sets pork tenderloin apart is its relatively quick cooking time compared to fattier cuts like shoulder or larger loins. This recipe is approachable for cooks of all levels and uses common pantry ingredients. Best of all, it bakes in a single casserole dish: pork tenderloin, roasted vegetables, and bread stuffing all cooked together for an easy, complete meal.

What You Need to Make Roasted Pork Tenderloin

• Pork tenderloin: choose a long, slender pork tenderloin for even cooking and lower fat.
• Pork seasoning: a good dry rub brings depth to the pork. A simple seven-ingredient pork rub or any favorite pork seasoning works well. You will also use dry white wine (or substitute broth) and stale bread for the stuffing.
• Vegetables: keep it simple with mushrooms, celery, and carrots — they roast beautifully and add texture and flavor to the stuffing.
• Bread: about 4 cups of stale bread torn into small pieces (French or Italian loaf). If you don’t have stale bread, you can toast fresh bread to dry it out before assembling.

Variations and Substitutions

Pork seasoning: use a store-bought pork seasoning or your favorite rub. Adjust quantities to taste.

Dry white wine: if you prefer not to use wine, replace it with chicken or vegetable broth — it will still deglaze the pan and add lovely flavor to the stuffing.

Vegetables: swap or add vegetables based on season and preference. Potatoes, bell peppers, parsnips, or asparagus can work well — just consider their cooking time so everything finishes evenly.

Tips to Make the Best Roasted Pork Tenderloin

• For the best texture in the stuffing, use stale bread. Tear a French or Italian loaf by hand and leave it uncovered overnight to dry out.
• If you need fresh bread to become stale quickly: preheat the oven to 400ºF, spread torn bread on a sheet, drizzle with 2–3 tablespoons olive oil, and bake 15–20 minutes, tossing halfway through until dry and lightly toasted.
• Brown the pork first in a hot skillet to build flavor through caramelization before finishing it in the oven.
• Use an instant-read thermometer to remove the pork at 140–145ºF; it will rest and rise a few degrees, ensuring a juicy result.

Storage + Freezer Directions

Store leftover roasted pork loin and stuffing in an airtight container in the refrigerator for 3–4 days. Reheat gently in a 325ºF oven until warmed through to preserve moisture.

To freeze: transfer cooled pork and vegetables to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

What to Serve with Pork Loin Roast with Roasted Vegetables

This pork loin roast is the star of the meal and pairs beautifully with classic sides that add creaminess, bright acidity, or extra crunch. Consider mashed potatoes, a green bean casserole, cranberry sauce with lemon and ginger, or a crisp roasted Brussels sprouts salad to complement the flavors and round out the plate.

One-Pot Roasted Pork Tenderloin with Mushroom Stuffing

The pork loin roast with roasted vegetables is ideal for holidays or an indulgent weeknight. It’s beginner-friendly, full of savory flavor, and makes a satisfying main course that guests will request again.

Ingredients

• 3 tablespoons pork seasoning
• 1.5 lb pork loin (tenderloin)
• 2 tablespoons olive oil
• ½ cup dry white wine (or substitute broth)
• 1 small yellow onion, diced
• 1 teaspoon sea salt, divided
• 8 oz bella mushrooms, sliced
• 3 stalks celery, chopped
• 3 large carrots, chopped
• 3 cloves garlic, minced
• 4 cups stale bread, torn into small pieces (French or Italian)
• 1¾ cups broth (any kind)
• small bundle of thyme and sage (tied)
• 3 tablespoons salted butter, cold and chopped

Instructions

1. Preheat the oven to 400ºF and grease a 9×13-inch casserole dish. Set aside.
2. Rub the pork seasoning over the entire pork loin so it is evenly coated. Let it rest a few minutes while you prepare the rest.
3. Heat olive oil in a large skillet over high heat. When the oil is hot, sear the pork loin on one side for 3–4 minutes until caramelized and browned. Remove and set aside.
4. Deglaze the skillet with the white wine or a splash of broth, scraping up the brown bits from the bottom of the pan. Add the diced onion and ¼ teaspoon of the salt and sauté 2–3 minutes.
5. Add the mushrooms, celery, and carrots to the skillet and cook another 4–5 minutes until they begin to soften. Stir in the garlic and sauté until fragrant, about 1 minute. Remove from heat.
6. Place the torn bread in the greased casserole dish. Add the cooked vegetables from the skillet and toss together. Tuck the herb bundle into the mixture.
7. Pour the broth evenly over the bread mixture and press down with a spatula so the bread absorbs the liquid.
8. Set the seared pork loin on top of the bread and vegetables, browned side up. Scatter the cold chopped butter over the bread and pork.
9. Cover the dish and bake for 20 minutes. Remove the cover and bake an additional 20 minutes, or until the internal temperature of the pork reaches 140–145ºF. Remove from the oven and let rest 5–10 minutes before slicing.
10. Slice the pork and serve with the toasted bread and roasted vegetables spooned alongside.

Tips & Notes

• Adjust the vegetable mix to what you have on hand — more root vegetables work well for colder months, while quick-cooking vegetables are best added later or roasted separately.
• Stale bread gives the best stuffing texture. If you’re short on time, toast fresh bread to dry it out before assembling.
• Use an instant-read thermometer for accurate doneness. Pork pulled from the oven at 140–145ºF will rest to a perfect, juicy finish.

Nutrition (per serving, approximate)

Calories: 396 kcal, Carbohydrates: 28 g, Protein: 30 g, Fat: 17 g, Fiber: 3 g, Sugar: 4 g. Nutrition is automatically calculated and should be used as an estimate.