Print this recipe
This oven-baked pork tenderloin stuffing slab bake is my weeknight answer to a classic Midwestern comfort combo: juicy pork and herby bread stuffing, all baked together in one cozy pan. The idea borrows from old-school pork-and-dressing casseroles you still see at church potlucks and small-town supper clubs, but streamlines the process so you get crisp-topped stuffing and tender pork without juggling multiple dishes. Using a simple herb stuffing mix as the base keeps things approachable, while a quick pan sear and a savory broth soak give you that from-scratch flavor. It’s the kind of dish you make when you’re craving holiday flavors in the middle of the week—rich, aromatic, and wonderfully unfussy.
This pork tenderloin stuffing slab bake is hearty enough to stand on its own, but it really shines with a few simple sides. I like to pair it with something green and bright—think roasted Brussels sprouts, sautéed green beans with lemon, or a crisp mixed salad with a tangy vinaigrette to balance the richness of the stuffing. A side of roasted carrots or a simple sheet pan of seasonal vegetables works beautifully, especially if you toss them with olive oil and a little garlic and let them roast alongside the pork. If you’re feeding a bigger crowd, mashed or roasted potatoes and a quick pan gravy made from the baking juices turn this into a full-on Sunday-style dinner without much extra work.
Oven-Baked Pork Tenderloin Herb Stuffing Slab Bake
Servings: 4 servings
Ingredients
1 (1 to 1 1/4 lb) pork tenderloin, trimmed of silverskin
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
1 teaspoon dried sage (or 2 teaspoons fresh, chopped)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons olive oil (divided)
4 tablespoons unsalted butter, melted
1 (6 to 8 oz) package dry herb stuffing mix
1 small yellow onion, finely diced
2 celery stalks, finely diced
1 medium carrot, finely diced (optional but nice for color and sweetness)
2 cups low-sodium chicken broth (plus a splash more if needed)
1 large egg, lightly beaten
2 tablespoons fresh parsley, chopped (optional, for freshness)
Cooking spray or a little extra oil for greasing the pan
Directions
Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin film of oil.
Pat the pork tenderloin dry with paper towels. In a small bowl, mix together 1/2 teaspoon of the kosher salt, 1/2 teaspoon of the black pepper, thyme, sage, garlic powder, and onion powder. Rub this spice mixture all over the pork and let it sit at room temperature while you prepare the stuffing base.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the onion, celery, and carrot (if using) with a pinch of salt until softened and lightly golden, about 6 to 8 minutes. This step builds flavor into the stuffing instead of relying only on the mix.
In a large mixing bowl, combine the dry herb stuffing mix with the sautéed vegetables. Add the melted butter, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and parsley if using. Pour in 1 3/4 cups of the chicken broth and the beaten egg, then gently toss until the stuffing is evenly moistened. The mixture should be damp but not soupy; add the remaining 1/4 cup broth if it seems dry.
Transfer the stuffing mixture to the prepared baking dish and press it into an even, fairly compact slab about 1 to 1 1/2 inches thick. Leave a shallow channel or slight indentation down the center where the pork will sit; this helps nestle the tenderloin and keeps it in contact with the flavorful steam from the stuffing.
In the same skillet you used for the vegetables, heat the remaining 1 tablespoon of olive oil over medium-high heat. When the oil is hot and shimmering, sear the pork tenderloin on all sides until nicely browned, about 1 to 2 minutes per side. You’re not cooking it through here, just building a flavorful crust.
Place the seared pork tenderloin directly on top of the stuffing slab, nestling it into the shallow channel. If the pan seems dry, drizzle a tablespoon or two of additional broth around (not over) the pork to keep the stuffing edges from drying out too quickly.
