This roasted lemon pepper pork tenderloin is a staple in my household that makes a delicious meal. This recipe makes a juicy pork tenderloin that is seasoned with a savory lemon pepper seasoning, giving it perfect flavor, laid out on a bed of luscious cornbread stuffing.
This dish is a delicious dinner idea that smells wonderful when brought out of your hot oven, and is a great recipe to add into your weekly dinner routine rotation.
Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing
This roasted lemon pepper pork tenderloin with cornbread stuffing is the perfect weeknight meal. It’s ready in under an hour and takes very little hands-on work.
You will love this dinner recipe because it is one of those easy dinner time recipes for busy night dinners. You only need a handful of ingredients to have pork chops dinner ready! This pork tenderloin is seasoned with lemon pepper flavors and roasted until it is cooked to perfection every time.
If you love pork tenderloin, you will love this easy air fryer pork tenderloin recipe!
Pork tenderloin seasoned with lemon pepper seasoning and roasted in the oven until perfectly cooked. After it is sliced, it lays on a bed of cornbread that has been tossed with spicy jalapeno and fragrant herbs to create the perfect stuffing.
Ingredients:
- boneless pork tenderloin
- lemon pepper seasoning
- unsalted butter
- all-purpose flour
- low-sodium chicken broth
Optional Additional Flavors: lemon juice, fresh herbs, lemon zest or garlic cloves.
Directions:
- To make this juicy lemon pepper pork, begin by preheating the oven to 375 degrees F.
- Line a rimmed baking sheet with foil and spray it with a nonstick spray. Remove pork from package, and pat pork tenderloin dry with paper towel. Season each piece of pork meat 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 the nonstick spray.
- Place it in the preheated oven and roast for about 45-60 minutes, or until done to your liking. Use an instant read meat thermometer and add an additional few minutes until pork reaches an internal temperature of 145 degrees F for medium rare.
- While the pork is roasting, prepare your crumbled cornbread using recipe below, or box mix stuffing.
- Once the pork is done, remove cooked pork from the oven and pour the juices into a medium nonstick skillet over medium-high heat. Let pork rest under aluminum foil for 10-15 minutes
- Add the butter to the medium skillet with the juices. If the pork has not released any juices, add an extra tablespoon or two of butter to the hot skillet. Melt the butter and then whisk in the flour. Let this cook for 1-2 minutes until golden brown.
- Next 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 into medallions. Place sliced pork over a bed of cornbread stuffing and then top with gravy.
Note: Cooking time can vary depending on how you desire your pork to be cooked, and thickness of cuts of meat. For even cooking, try to get cuts of pork that are similar in thickness and size, and use a probe or instant read thermometer.
Cornbread Stuffing Ingredients:
- 2 cups crumbled cornbread
- 1 large egg
- 1 small jalapeno pepper diced small
- 1/4 cup chopped parsley
- 3 green onions, sliced
- Kosher salt and black pepper
- 1 tablespoon milk
How to make cornbread stuffing:
- In a large bowl combine the cornbread mix, egg, jalapeno, parsley, green onions, salt and black pepper to taste, and milk.
- Lightly spray an oven-safe baking dish with non stick cooking spray, or lightly brush with olive oil, then pour the mixture into the dish.
- Place it in the oven with pork and bake for 20 minutes or until slightly brown on top.
- Remove from oven and cover with aluminum foil to keep warm while you prepare the rest of your meal.
FAQ’s
You can serve this dish with fresh vegetables such as green beans, asparagus or roasted Brussel sprouts. It is also delicious with a loaded baked potato, sweet potato, mashed potatoes or with a fresh salad.
Yes. You can cook this dish in a slow cooker but for faster cooking use the oven. Cooking time will vary depending on the type of slow cooker you have. Read the instructions for your slow cooker to make the wonderful dish.
Store leftovers in an airtight container in your refrigerator for up to 4 days. Reheat in the microwave. Freeze leftovers in an airtight container or freezer zip lock bag for up to 2 months.
Absolutely! There are many delicious cornbread’s in the bakery section at local grocery stores. Choose whatever is easiest for you so you can enjoy this impressive meal.
MORE RECIPES:
- Chicken and Dressing Recipe
- Instant Pot BBQ Pork
- Slow Cooker Apple Pork Tenderloin
- Air Fryer Shake N’ Bake Pork Chops
- Air Fryer Teriyaki Pork Chops
Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing
Ingredients
- 1.5 pounds boneless pork tenderloin
- 2 tablespoons lemon pepper seasoning Trader Joe’s sells a great one!
- 2 cups crumbled cornbread
- 1 large egg
- 1 small jalapeno diced small
- 1/4 cup chopped parsley
- 3 green onions sliced thinly
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
Instructions
- To make this juicy lemon pepper pork, begin by preheating the oven to 375 degrees F.
- Line a rimmed baking sheet with foil and spray it with a nonstick spray. Remove pork from package, and pat pork tenderloin dry with paper towel. Season each piece of pork meat 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 the nonstick spray.
- Place it in the preheated oven and roast for about 45-60 minutes, or until done to your liking. Use an instant read meat thermometer and add an additional few minutes until pork reaches an internal temperature of 145 degrees F for medium rare.
- While the pork is roasting, prepare your crumbled cornbread using our recipe or box mix stuffing.
- Once pork is done, remove cooked pork from the oven and pour the juices into a medium nonstick skillet over medium-high heat. Let pork rest under aluminum foil for 10-15 minutes.
- Add the butter to the medium skillet with the juices. If the pork has not released any juices, add an extra tablespoon or two of butter to the hot skillet. Melt the butter and then whisk in the flour. Let this cook for 1-2 minutes until golden brown.
- Slice the pork into medallions. Place sliced pork over a bed of cornbread stuffing and then top with gravy.
Notes
Nutrition
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.
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