Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing

 
Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing
Image ©
 
One serving costs about $2.25

$2.25 per serving

65 people like this recipe

65 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

4 thanksgiving lunch,main course,main dish,dinner Southern
spoonacular Score:90%

Spoonacular Score: 90%

 

Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing might be just the Southern recipe you are searching for. This recipe makes 4 servings with 412 calories, 41g of protein, and 16g of fat each. For $2.23 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Thanksgiving will be even more special with this recipe. 65 people have made this recipe and would make it again. A few people really liked this main course. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. If you have salt and pepper, chicken broth, pork tenderloin, and a few other ingredients on hand, you can make it. To use up the salt and pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is tremendous. Try Roasted Pork Tenderloin with Sage Cornbread Crust, Grilled Lemon-Pepper Pork Tenderloin, and Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan for similar recipes.

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Belasco de Baquedano Swinto Old Vine Malbec. It has 5 out of 5 stars and a bottle costs about 39 dollars.

Belasco de Baquedano Swinto Old Vine Malbec

A brilliant deep garnet color. Complex, darkly fruity and earthy on the nose, with a luscious palate of ripe red stone fruits and jams accented with spicy, toasty notes. Generously flavorful, dense and unfiltered, SWINTO achieves an outstanding balance of Malbec’s signature robust character and silky elegance. This wine is made from 114 year old Malbec vines.

» Get this wine on Wine.com

Ingredients

Servings:
2 cups
2 cups cornbread
cornbread
1 large
1 large egg
egg
2 Tbsps
2 Tbsps flour
flour
3
3  green onions
green onions
1 small
1 small diced jalapeno
diced jalapeno
2 Tbsps
2 Tbsps lemon pepper
lemon pepper
1.5 cups
1.5 cups low sodium chicken broth
low sodium chicken broth
1 Tbsp
1 Tbsp milk
milk
0.25 cup
0.25 cup parsley
parsley
1.5 lb
1.5 lb boneless pork tenderloin
boneless pork tenderloin
some
some black salt and pepper
black salt and pepper
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
2 cups cornbread
2 cups
cornbread
1 large egg
1 large
egg
2 Tbsps flour
2 Tbsps
flour
3  green onions
3
green onions
1 small diced jalapeno
1 small
diced jalapeno
2 Tbsps lemon pepper
2 Tbsps
lemon pepper
1.5 cups low sodium chicken broth
1.5 cups
low sodium chicken broth
1 Tbsp milk
1 Tbsp
milk
0.25 cup parsley
0.25 cup
parsley
1.5 lb boneless pork tenderloin
1.5 lb
boneless pork tenderloin
some black salt and pepper
some
black salt and pepper
2 Tbsps unsalted butter
2 Tbsps
unsalted butter

Equipment

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


Instructions

Read the detailed instructions on Pink When

Price Breakdown

Cost per Serving: $2.80
Ingredient
2 cups cornbread
1 large egg
2 tablespoons flour
3 green onions
1 small diced jalapeno
2 tablespoons lemon pepper
1.5 cups low sodium chicken broth
1 tablespoon milk
¼ cups parsley
1.5 pounds boneless pork tenderloin
2 tablespoons unsalted butter
Price
$3.04
$0.27
$0.02
$0.24
$0.06
$0.35
$1.08
$0.02
$0.59
$5.29
$0.24
$11.21

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you're following a gluten-free diet, make sure your cornbread (and all other ingredients) is truly gluten free.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Green Tips

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
705k Calories
47g Protein
25g Total Fat
71g Carbs
36% Health Score
Limit These
Calories
705k
35%

Fat
25g
39%

  Saturated Fat
10g
67%

Carbohydrates
71g
24%

  Sugar
19g
22%

Cholesterol
239mg
80%

Sodium
1041mg
45%

Get Enough Of These
Protein
47g
95%

Vitamin B1
1mg
130%

Selenium
67µg
96%

Phosphorus
946mg
95%

Vitamin K
86µg
82%

Vitamin B3
15mg
76%

Vitamin B6
1mg
73%

Vitamin B2
0.91mg
54%

Manganese
0.72mg
36%

Potassium
1024mg
29%

Zinc
4mg
29%

Iron
5mg
28%

Vitamin B5
2mg
24%

Vitamin B12
1µg
23%

Folate
91µg
23%

Calcium
211mg
21%

Magnesium
79mg
20%

Vitamin A
908IU
18%

Copper
0.35mg
18%

Fiber
4g
16%

Vitamin C
10mg
13%

Vitamin E
1mg
10%

Vitamin D
0.91µg
6%

covered percent of daily need

Related Recipes