Roasted Pork Tenderloin With Cajun Cornbread Stuffing Recipe

Name: Roasted Pork Tenderloin With Cajun Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloin; 1 tablespoon kosher salt; 1/2 tablespoon black pepper; 1/2 tablespoon onion powder; 1/2 tablespoon garlic powder; 2 cups dried cornbread; 2 tablespoons butter; 1/4 cup red pepper, diced; 1/2 cup onion, diced; 3/4 cup celery, diced; 8 ounces andouille sausages, diced; 1 tablespoon thyme, chopped; 1 tablespoon sage, chopped; 1 tablespoon rosemary, chopped; 1 garlic clove, minced; 2 cups chicken stock or 2 cups broth; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 tablespoon kosher salt; 1 teaspoon white pepper, ground; egg, whisked

Servings: persons

2 pork tenderloin
1 tablespoon kosher salt
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
2 cups dried cornbread
2 tablespoons butter
1/4 cup red pepper, diced
1/2 cup onion, diced
3/4 cup celery, diced
8 ounces andouille sausages, diced
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped
1 garlic clove, minced
2 cups chicken stock or 2 cups broth
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon kosher salt
1 teaspoon white pepper, ground
egg, whisked

1
Butterfly the pork by making a 3/4 inch cut down the length of the tenderloin. Be Careful not to cut all the way through. From that cut into the sides, opening the tenderloin as you go like a flap or book. Use a meat mallet to pound the butterflied tenderloin out flat. Season with seasoning mixture on both sides and rub with a little of the olive oil.
2
In a large bowl crush up cornbread into large crumbs. Using the butter saute peppers, onion, garlic and celery until they becomes translucent. Add sausage and continue sauteing until has color on all sides. Add contents in the pan to the cornbread crumbs along with the herbs, then the stock. Add eggs and mix well.
3
Preheat oven to 350 degrees.
4
Separate the dressing into 2 equal parts. Put each into the butterflied tenderloin, spreading evenly along the length and out until about 1 inch from each edge. Roll up the tenderloins making sure the dressing is not falling out on the edges. Pan sear all sides in a little olive oil for color. Then place in preheated oven for 10 - 12 minutes.
5
Allow pork to rest at least 10 minutes before slicing into 3/4 inch rounds.
6
Serve with a savory Aus Jus and Sweet Potato puree.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 pork tenderloin, 1 tablespoon kosher salt, 1/2 tablespoon black pepper, 1/2 tablespoon onion powder, and more.

Yes, Roasted Pork Tenderloin With Cajun Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Pork Tenderloin With Cajun Cornbread Stuffing

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