Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing
The recipe Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing can be made in roughly 1 hour and 30 minutes. This main course has 705 calories, 47g of protein, and 25g of fat per serving. This recipe serves 4 and costs $2.25 per serving. A mixture of salt and pepper, parsley, pork tenderloin, and a handful of other ingredients are all it takes to make this recipe so flavorful. 65 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Thanksgiving. A couple people really liked this Southern dish. It is brought to you by Pink When. Overall, this recipe earns a great spoonacular score of 89%. Try Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing, Roasted Pork Tenderloin with Sage Cornbread Crust, and Grilled Lemon-Pepper Pork Tenderloin for similar recipes.
Servings: 4
Ingredients:
2 cups crumbled cornbread
1 large egg
2 tablespoons all-purpose flour
3 green onions, sliced thinly
1 small jalapeno, diced small
2 tablespoons lemon pepper
1½ cups low-sodium chicken broth
1 tablespoon milk
¼ cup chopped parsley
1 1.5 lb boneless pork tenderloin
salt and black pepper
2 tablespoons unsalted butter
Equipment:
baking sheet
aluminum foil
oven
baking pan
kitchen thermometer
bowl
frying pan
whisk
Cooking instruction summary:
- Preheat your oven to 375 degrees F. Line a large baking sheet with foil and spray it with a nonstick spray. Season the pork tenderloin generously with the lemon pepper seasoning, rubbing it all over. Place the pork tenderloin on the prepared baking sheet and spray the pork with a nonstick spray. Place it in the oven and roast for about 45 minutes to 1 hour or until done to your liking. Use an instant read thermometer for desired level of doneness.
- While the pork is roasting, prepare your crumbled cornbread. To a large bowl, add the cornbread, egg, jalapeno, parsley, green onions, salt and black pepper to taste, and milk. Stir to combine and pour it into an oven-safe baking dish that has been sprayed with a nonstick spray. Place it in the oven with pork and bake for 20 minutes or until slightly brown on top. Remove from oven and cover with foil to keep warm while you prepare the rest of your meal.
- When the pork has finished roasting, remove it from the oven and pour the juices (if there are any) into a large nonstick skillet set over medium heat. Cover the pork tenderloin with a foil tent and allow it to rest for 10 minutes. Add the butter to the pan with the juices. If the pork has not released any juices, add an extra tablespoon or two of butter. Melt the butter and then whisk in the flour. Let cook for a minute or until golden brown, then whisk in the chicken broth and continue whisking until the sauce is a thick gravy. Season generously with salt and black pepper to taste. Remove from heat.
- Slice the pork and set it over a bed of cornbread stuffing.
- Serve with your favorite veggies and enjoy!
Step by step:
1. Preheat your oven to 375 degrees F. Line a large baking sheet with foil and spray it with a nonstick spray. Season the pork tenderloin generously with the lemon pepper seasoning, rubbing it all over.
2. Place the pork tenderloin on the prepared baking sheet and spray the pork with a nonstick spray.
3. Place it in the oven and roast for about 45 minutes to 1 hour or until done to your liking. Use an instant read thermometer for desired level of doneness.While the pork is roasting, prepare your crumbled cornbread. To a large bowl, add the cornbread, egg, jalapeno, parsley, green onions, salt and black pepper to taste, and milk. Stir to combine and pour it into an oven-safe baking dish that has been sprayed with a nonstick spray.
4. Place it in the oven with pork and bake for 20 minutes or until slightly brown on top.
5. Remove from oven and cover with foil to keep warm while you prepare the rest of your meal.When the pork has finished roasting, remove it from the oven and pour the juices (if there are any) into a large nonstick skillet set over medium heat. Cover the pork tenderloin with a foil tent and allow it to rest for 10 minutes.
6. Add the butter to the pan with the juices. If the pork has not released any juices, add an extra tablespoon or two of butter. Melt the butter and then whisk in the flour.
7. Let cook for a minute or until golden brown, then whisk in the chicken broth and continue whisking until the sauce is a thick gravy. Season generously with salt and black pepper to taste.
8. Remove from heat.Slice the pork and set it over a bed of cornbread stuffing.
9. Serve with your favorite veggies and enjoy!
Nutrition Information:
covered percent of daily need
