One-Pot Roasted Pork Tenderloin – Fit Foodie Finds


Pork loin with roasted vegetables is one of the best meals during the holiday season, and for good reason! The combination of juicy pork loin, tender vegetables, and broth-soaked bread is a feast made for royalty. It’s a classic and delicious dinner that is, quite literally, dripping with flavor.

A plate with sliced turkey and vegetables on it.

What’s special about this pork roast is that it has a conveniently quicker cooking time than regular pork loin recipes. Not only that, it’s a simple recipe that uses simple ingredients, so even beginners can make it. The holidays are stressful enough, so we try our best to provide you with recipes that are easy to follow and take out all the guesswork!

What’s In Pork Loin Roast Recipe

Pork seasoning adds the most delicious flavor to this pork loin roast. We used our own homemade 7-ingredient pork dry rub for this recipe. Give it a try! You’ll also need pork loin, white wine, and stale bread crumbs. You can make your own, buy it, or use store-bought croutons.

  • 9×13-inch casserole dish: make sure you have the correct size dish, as it will ensure even cooking.

White casserole dish.

Our Favorite

Casserole Dish

We love this le creuset casserole dish because it is oven safe AND has a cover. It is the perfect casserole dish for this baked one pot pasta dish!

check it out!

Ham, carrots, mushrooms and other ingredients in white bowls on a white background.

Variations and Substitutions

Pork seasoning: You’re welcome to use premade pork seasoning or your own go-to pork rub for this recipe.

Dry white wine: If you don’t have white wine on hand, you can use chicken or vegetable broth instead.

Vegetables: Feel free to add or swap your favorite medley of vegetables, such as potatoes, bell peppers, and asparagus.

A white baking dish filled with stuffing and vegetables.

Tips to Make the Best Pork Loin Recipe

  • 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. 
A white baking dish filled with chicken and vegetables.

Storage + Freezer Directions

Place any leftover roasted pork tenderloins in an airtight container and store in the refrigerator for 3 to 4 days.

To freeze, place your roast pork and vegetables in a freezer-safe, airtight container and store in the freezer for up to 3 months.

A plate with sliced turkey and vegetables on it.

What to Serve with Pork Loin Roast with Roasted Vegetables

This pork loin roast with vegetables is like a lead actor in a movie — it needs its supporting actors to make it shine! To enhance the flavors of the pork loin and provide a well-rounded meal, here are some delicious side dishes to serve with it:

A plate of roasted chicken and vegetables on a white plate.

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

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 croutons 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 9×13-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.

  • 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.

  • 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.

  • 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.

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

  • 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.

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

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.

Nutrition facts

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

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