Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing

Health score
37%
Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing
90 min.
4
705kcal

Suggestions

Ingredients

  • cups cornbread crumbled
  • large eggs 
  • tablespoons flour all-purpose
  •  spring onion sliced
  • small jalapeno diced
  • tablespoons lemon pepper 
  • 1.5 cups chicken broth low-sodium
  • tablespoon milk 
  • 0.3 cup parsley chopped
  • 1.5 lb pork tenderloin boneless
  • servings salt and pepper black
  • tablespoons butter unsalted

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • whisk
  • baking pan
  • kitchen thermometer
  • aluminum foil

Directions

  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 Facts

Calories705kcal
Protein27.04%
Fat32.11%
Carbs40.85%

Properties

Glycemic Index
60.25
Glycemic Load
2.72
Inflammation Score
-7
Nutrition Score
38.939130434783%

Flavonoids

Apigenin
8.08mg
Luteolin
0.09mg
Kaempferol
0.18mg
Myricetin
0.56mg
Quercetin
1.15mg

Nutrients percent of daily need

Calories:705.39kcal
35.27%
Fat:25.05g
38.54%
Saturated Fat:10.7g
66.84%
Carbohydrates:71.71g
23.9%
Net Carbohydrates:67.67g
24.61%
Sugar:19.69g
21.88%
Cholesterol:239.99mg
80%
Sodium:1041.64mg
45.29%
Protein:47.46g
94.91%
Vitamin B1:1.94mg
129.65%
Selenium:67.3µg
96.14%
Phosphorus:947.84mg
94.78%
Vitamin K:90.62µg
86.3%
Vitamin B3:15.23mg
76.17%
Vitamin B6:1.47mg
73.42%
Vitamin B2:0.91mg
53.45%
Manganese:0.72mg
36.14%
Potassium:1024.7mg
29.28%
Zinc:4.39mg
29.25%
Iron:5.09mg
28.25%
Vitamin B5:2.41mg
24.14%
Vitamin B12:1.39µg
23.14%
Folate:90.92µg
22.73%
Calcium:212.78mg
21.28%
Magnesium:79.17mg
19.79%
Vitamin A:908.05IU
18.16%
Copper:0.35mg
17.66%
Fiber:4.04g
16.15%
Vitamin C:10.95mg
13.27%
Vitamin E:1.51mg
10.06%
Vitamin D:0.91µg
6.04%