One-pot roasted pork tenderloin with mushroom stuffing

Step by Step

Step 1

Preheat the oven to 400ºF and grease a 9×13-inch casserole dish. Set aside.

Step 2

Massage the pork seasoning into the whole pork loin. Set aside.

Step 3

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.

Step 4

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.

Step 5

Add the garlic and saute until fragrant, about 1 minute. Remove from heat.

Step 6

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.

Step 7

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.

Step 8

Place the pork loin, browned side up on top of all of the ingredients. Top the bread and pork with the butter.

Step 9

Cover the dish and bake for 20 minutes. Uncover and bake for an additional 20 minutes.

Step 10

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.

Step 11

Slice the pork and serve with the toasted bread and vegetables.

Tips and Warnings

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.

Ingredient

Stalks celery

3 3
Large carrots

3 3
Pork seasoning

3 tablespoons 3 tablespoons
Dry white wine

118.29 ml 4.14 fl. ozs
Olive oil

29.57 ml 1.03 fl. ozs
Small yellow onion

1 1
Bella mushrooms

226.8 g 0.5 lbs
Broth

41402.94 ml 1449.1 fl. ozs
Salted butter

44.36 ml 1.55 fl. ozs
Sea salt

4.93 ml 0.17 fl. ozs
Garlic

3 pcs 3 pcs
Pork loin

15 lb 6.8 kg
Pork seasoning

44.36 ml 1.55 fl. ozs
Stale bread, ripped into small pieces

4 cups 946.35 ml
Thyme and sage herb bundle

1 1

Amount Per Serving
	Calories	396 kcal
	Carbohydrates	28 g
	Protein	30 g
	Fat	17 g
	Fiber	3 g
	Sugar	4 g

View nutrition facts

One-pot roasted pork tenderloin with mushroom stuffing

Summary