Oven-Baked Pork Tenderloin Herb Stuffing Slab Bake
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This oven-baked pork tenderloin with stuffing is my weeknight shortcut to a classic Midwestern comfort pairing: juicy pork nestled into herby bread dressing, all baked together in one cozy pan. Inspired by old-fashioned pork-and-dressing casseroles from church potlucks and supper clubs, this version streamlines the process—giving you crisp-topped stuffing and tender pork without juggling multiple dishes. A quick sear on the pork and a savory broth soak for the stuffing bring that from-scratch flavor, while a boxed herb mix keeps it approachable. It’s the kind of dish you make when holiday cravings strike midweek—rich, aromatic, and wonderfully unfussy.
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Serve it with something fresh and green to balance the richness: roasted Brussels sprouts, lemony green beans, or a crisp salad with vinaigrette. Roasted carrots or a sheet pan of seasonal vegetables work beautifully too, especially if they roast alongside the pork. For a bigger crowd, add mashed or roasted potatoes and whisk a quick pan gravy from the baking juices—turning this into a Sunday-style dinner with very little extra effort.
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Oven-Baked Pork Tenderloin Herb Stuffing Slab Bake
Ingredients
| Ingredient | Amount |
|---|---|
| Pork tenderloin, trimmed | 1 (1–1¼ lb) |
| Kosher salt | 1 tsp, divided |
| Black pepper | ¾ tsp, divided |
| Dried thyme (or fresh, chopped) | 1 tsp (or 2 tsp fresh) |
| Dried sage (or fresh, chopped) | 1 tsp (or 2 tsp fresh) |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Olive oil | 2 tbsp, divided |
| Unsalted butter, melted | 4 tbsp |
| Dry herb stuffing mix | 1 (6–8 oz) package |
| Yellow onion, finely diced | 1 small |
| Celery, finely diced | 2 stalks |
| Carrot, finely diced (optional) | 1 medium |
| Low-sodium chicken broth | 2 cups (plus splash if needed) |
| Egg, lightly beaten | 1 large |
| Fresh parsley, chopped (optional) | 2 tbsp |
| Cooking spray or oil | for greasing pan |
Directions
- Prep oven & pan
Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish. - Season pork
Pat pork dry. Mix ½ tsp salt, ½ tsp pepper, thyme, sage, garlic powder, and onion powder. Rub over pork; let rest while you prepare stuffing. - Sauté vegetables
Heat 1 tbsp olive oil in a skillet over medium. Cook onion, celery, and carrot with a pinch of salt until softened and lightly golden, 6–8 minutes. - Mix stuffing
In a large bowl, combine stuffing mix, sautéed vegetables, melted butter, remaining salt and pepper, parsley if using, 1¾ cups broth, and beaten egg. Toss until evenly moistened (add extra broth if dry). - Form stuffing slab
Press mixture into prepared dish, about 1–1½ inches thick. Create a shallow channel down the center for the pork. - Sear pork
Heat remaining olive oil in skillet over medium-high. Sear pork on all sides until browned, 1–2 minutes per side. Place on stuffing slab, nestling into channel. Drizzle a splash of broth around edges if dry. - Bake
Cover loosely with foil; bake 15 minutes. Remove foil and bake 10–15 minutes more, until pork reaches 140–145°F and stuffing is golden. - Rest & serve
Let pork rest on stuffing 5–10 minutes. Slice into ½-inch medallions. Cut stuffing into slabs so each serving includes pork on top. Spoon pan juices over and serve warm.
