Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing

Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing

Description: Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing is a Southern main course. This recipe serves 4. One portion of this dish contains roughly 47g of protein, 25g of fat, and a total of 705 calories. For $2.8 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. 65 people were glad they tried this recipe. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Head to the store and pick up cornbread, chicken broth, flour, and a few other things to make it today. It is brought to you by Pink When. With a chefcipe score of 90%, this dish is amazing. Similar recipes include Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing, Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing, and Roasted Pork Tenderloin with Sage Cornbread Crust.


Weight watchers points: 22
(Source: pinkwhen.com)

Prep Time
90 minutes
Total Time
90 minutes
Serves
4

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Ingredients

  • 2 cups cornbread
  • 1 large egg
  • 2 tablespoons flour
  • 3 green onions
  • 1 small jalapeno
  • 2 tablespoons lemon pepper
  • 1 1/2 cups chicken broth
  • 1 tablespoon milk
  • 1/4 cup parsley
  • 1 1/2 lb pork tenderloin
  • 4 servings salt and pepper
  • 2 tablespoons butter

Steps

  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!