Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing

1. Preheat your oven to 375°F (190°C). | 2. Line a large baking sheet with foil and lightly spray it with nonstick spray.

1. Generously season the pork tenderloin with lemon pepper seasoning, rubbing it evenly over the surface. | 2. Place the seasoned pork tenderloin on the prepared baking sheet and lightly spray it with nonstick spray. | 3. Roast in the preheated oven for approximately 45 minutes to 1 hour, or until the pork reaches your desired level of doneness. Use an instant-read thermometer to check the internal temperature (145°F for medium doneness).

1. While the pork is roasting, in a large bowl, combine the crumbled cornbread, egg, chopped jalapeño, parsley, green onions, salt, black pepper, and milk. Mix until well combined. | 2. Pour the mixture into an oven-safe baking dish that has been sprayed with nonstick spray. | 3. Place the baking dish in the oven alongside the pork and bake for about 20 minutes, or until the top is slightly browned. Remove from the oven and cover with foil to keep warm.

1. Once the pork has finished roasting, remove it from the oven and pour any juices (if available) into a large nonstick skillet set over medium heat. | 2. Cover the pork tenderloin with a foil tent and let it rest for 10 minutes. | 3. Add butter to the skillet with the juices. If no juices were released, add an additional tablespoon or two of butter. | 4. Melt the butter, then whisk in the flour, cooking for about 1 minute until golden brown. | 5. Gradually whisk in the chicken broth, continuing to stir until the sauce thickens into a gravy. Season generously with salt and black pepper to taste. Remove from heat.

1. Slice the rested pork tenderloin and place it over a bed of cornbread stuffing. | 2. Serve alongside your favorite vegetables and drizzle with the gravy. | 3. Enjoy your delicious meal!