SouthernMain course

Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing

Name: Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing
Prep time: 25 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1.5 lb boneless pork tenderloin; 2 tbsp lemon pepper seasoning (Trader Joe's sells a great one!); 2 cup crumbled cornbread; 1 large egg; 1 small jalapeno (diced small); 1/4 cup chopped parsley; 3 green onions (sliced thinly); 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp milk; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 1/2 cup low-sodium chicken broth

This recipe pairs a simple roasted pork tenderloin, seasoned with lemon pepper, with a savory cornbread stuffing. While the pork roasts, you’ll whip up a quick pan gravy from the drippings, which is then spooned over the sliced pork and stuffing. It’s a straightforward main course that comes together in about an hour and a half, with most of that time being hands-off roasting.

Recipes.zone

August 20, 2026

Back1h 30mServes 4Medium705 kcal

Cook mode

vegan vegetarian pork tenderloin high-protein family gatherings comfort food baked

8 steps · 1h 30m total

Preheat Oven

Get your oven going to 375 degrees F.

Season Pork

Line a rimmed baking sheet with foil and give it a good spray with a nonstick spray. Take the pork tenderloin out of its package and pat it completely dry with paper towels.

Season the pork generously with lemon pepper seasoning, making sure to rub it all over the surface.

Place Pork

Set the seasoned pork tenderloin on the prepared baking sheet, then give the pork itself a quick spray with nonstick spray.

Roast Pork

Slide the baking sheet into the preheated oven and roast for about 45-60 minutes. The pork is done when it reaches an internal temperature of 145 degrees F for a medium-rare finish; use an instant-read meat thermometer to check, adding a few more minutes if needed.

Prepare Stuffing

While the pork is roasting, get your cornbread stuffing ready. You can use your favorite recipe or a box mix for this.

Rest Pork, Collect Juices

Once the pork is cooked, take it out of the oven. Carefully pour any pan juices from the baking sheet into a medium nonstick skillet set over medium-high heat. Tent the pork tenderloin loosely with aluminum foil and let it rest for 10-15 minutes before slicing.

Make Gravy

Add the butter to the skillet with the collected pork juices. If the pork didn't release much liquid, add an extra 1 or 2 tablespoons of butter to the hot skillet. Let the butter melt, then whisk in the all-purpose flour.

Cook this mixture for 1-2 minutes, stirring constantly, until it turns a light golden brown. Gradually whisk in the low-sodium chicken broth until the gravy is smooth and thick, then let it simmer for a few minutes until it coats the back of a spoon.

Serve

Slice the rested pork into medallions. Arrange the sliced pork over a bed of cornbread stuffing, then spoon the warm gravy generously over everything.

Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing

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