This roasted pork tenderloin is one of the best meals during the holiday season and for good reason! The combination of juicy pork tenderloin, roasted 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.
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What’s special about this pork tenderloin roast is that it has a quicker cooking time than other cuts of pork such as pork shoulder or pork loin. This is a simple recipe that uses ingredients you probably already have on hand so even beginners can make it.
I loved that that all you need is 1 casserole dish to make this recipe and my family loved that it was a complete meal — pork tenderloin, veggies, and stuffing!
What You Need to Make Roasted Pork Tenderloin
- Pork tenderloin: make sure to buy a pork tenderloin. It’s long, skinny, and lower in fat.
- 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.
- Veggies: we kept things super basic with mushrooms, celery, and carrot.
- Bread: making stuffing along with your pork tenderloin is a game changer! You’ll need around 4 cups of stale bread ripped into small pieces. We used an Italian loaf.
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!
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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.
- 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.
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.
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:
- Crockpot Mashed Potatoes
- Best Healthy Green Bean Casserole
- Lemon Ginger Cranberry Sauce
- Crispy Air Fryer Brussels Sprouts Salad
- 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
- 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.
- 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.
Calories: 396kcal Carbohydrates: 28g Protein: 30g Fat: 17g Fiber: 3g Sugar: 4g
More of our Favorite…
Pork Tenderloin Recipes
- Instant Pot Pork Tenderloin
- Baked Pork Tenderloin
- Grilled Pork Tenderloin
- Air Fryer Pork Tenderloin
- Sous Vide Pork Tenderloin
