Roasted Pork Tenderloin with Cajun Cornbread Stuffing
Sink your teeth into a showstopping dinner with this Roasted Pork Tenderloin with Cajun Cornbread Stuffing! Juicy, perfectly seasoned pork tenderloin is filled with a rich and flavorful cornbread stuffing spiced with Cajun seasoning, sautéed onions, and celery, creating a dynamic combination of savory and Southern-inspired flavors. This recipe seamlessly blends tender pork, hearty cornbread, and aromatic herbs, with a crisp seared crust that seals in all the deliciousness before it’s finished in the oven. Ideal for gatherings or special occasions, this dish is as impressive as it is comforting. Serve it garnished with fresh parsley alongside your favorite roasted vegetables or a tangy cranberry sauce for a complete meal that’s sure to wow your guests. Perfect for those seeking an elevated yet approachable main dish that delivers big on flavor and presentation! Keywords: roasted pork tenderloin, Cajun cornbread stuffing, stuffed pork, Southern-inspired recipes, holiday dinner ideas.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) pork tenderloin
- 3 cups (crumbled) cornbread
- 4 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 chopped celery stalks
- 3 cloves (minced) garlic
- 2 tablespoons Cajun seasoning
- 1 cup chicken broth
- 2 tablespoons (chopped, plus more for garnish) fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat a medium skillet over medium heat and melt the butter. Add the diced onion and chopped celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and Cajun seasoning, and cook for an additional 1 minute until fragrant.
In a large bowl, combine the crumbled cornbread, sautéed vegetables, chicken broth, and chopped parsley. Mix well to create the stuffing. Set aside.
Using a sharp knife, create a deep slit along the length of each pork tenderloin. Be careful not to cut all the way through, creating a pocket for the stuffing.
Season the outside of the pork tenderloins with salt, black pepper, and a drizzle of olive oil.
Stuff each pork tenderloin with the prepared cornbread mixture, pressing it in firmly. Use kitchen twine or secure the pork with toothpicks to keep the stuffing in place.
Heat a large, oven-safe skillet over medium-high heat and add the olive oil. Sear the stuffed pork tenderloins for 2-3 minutes per side until golden brown.
Transfer the skillet with the pork to the preheated oven. Roast for 25-35 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork from the oven and let it rest for 10 minutes before slicing.
Garnish with additional chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 11651 mg | 507% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 32.2 g | ||
| Protein | 249.9 g | 500% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 877 mg | 67% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 6306 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
