Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing

Name: Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Cuisine: American
Ingredients: 2 cup Cornbread (2 cups crumbled cornbread); 1 piece Egg (1 large egg); 2 tbsp All-Purpose Flour (2 tablespoons all-purpose flour); 3 pieces Scallion (3 green onions, sliced thinly); 1 piece Jalapeño (1 small jalapeno, diced small); 2 tbsp Lemon pepper (2 tablespoons lemon pepper); 1 ½ cup Chicken Broth (1½ cups low-sodium chicken broth); 1 tbsp Full Cream Milk (1 tablespoon milk); ¼ cup Parsley (¼ cup chopped parsley); 1 ½ lb Pork Tenderloin (1 1.5 lb boneless pork tenderloin); 0 pieces Salt and Pepper (salt and black pepper); 2 tbsp Salted Butter (2 tablespoons unsalted butter)

80 minAmerican

Servings4

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Steps

1Preheat 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.
2Place the pork tenderloin on the prepared baking sheet and spray the pork with a nonstick spray.
3Place 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.
4Place it in the oven with pork and bake for 20 minutes or until slightly brown on top.
5Remove 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.
6Add 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.
7Let 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.
8Remove from heat.Slice the pork and set it over a bed of cornbread stuffing.
9Serve with your favorite veggies and enjoy!