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–+ servings
Juicy pork tenderloin sliced over stuffing on a white plate

Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing

Jennifer West
Tender pork tenderloin with cornbread stuffing and savory lemon pepper seasoning. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour
Course dinner
Cuisine American
Servings 4
Calories 685 kcal

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

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. 
I used store-bought cornbread for this recipe. If your local supermarket doesn't have it, you can easily find cornbread mix in the baking aisle.
Although the USDA has said that it is safe to consume pork tenderloin at 145 degrees F, many people are still wary. Cook this pork to your desired level of doneness.

Nutrition

Calories: 685kcalCarbohydrates: 72gProtein: 48gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 234mgSodium: 1138mgPotassium: 1035mgFiber: 4gSugar: 20gVitamin A: 897IUVitamin C: 11mgCalcium: 211mgIron: 5mg

*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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