Roasted Pork Tenderloin With Cajun Cornbread Stuffing Food

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COUNTRY DRESSING STUFFED PORK TENDERLOIN



Country Dressing Stuffed Pork Tenderloin image

My wife makes the best stuffing in the world. She made so much this year for Thanksgiving, we froze some to enjoy later. I was looking for a way to spice up a pork loin and this was the result. The family and friends loved it.

Provided by Pokey in San Antonio

Categories     Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

5 lbs pork tenderloin
1/2 cup Dijon mustard
3 teaspoons cajun seasoning
2 (18 ounce) boxes stove top pork stuffing mix
1/2 lb ground beef
1/2 lb Jimmy Dean sausage
1 (10 ounce) can chicken broth
1/2 cup butter
1/2 cup onion (diced)
1/2 cup celery (diced)

Steps:

  • With a sharp knife, slice the length of the tenderloin about an inch up from the cutting surface and continue working your way in as you roll back the meat. You should end up with a 1" thick rectangle the length of the tenderloin and about 8-10" wide.
  • Cover with plastic wrap and pound till 3/8" thick. You should have a larger, thinner rectangle now.
  • Sprinkle with 2 tsp Cajun seasoning, then spread mustard evenly over the surface, reserving 2 tbl spoons for later. Set to one side to rest.
  • This is basically my wife's stuffing recipe:.
  • Brown and drain the ground beef and sausage.
  • Prepare the stove top dressing according to instructions on the box.
  • In the butter, sauté onions and celery until soft.
  • Mix the prepared dressing, onions, celery, ground beef, and sausage.
  • Add Chicken broth a little at a time until stuffing is moist, but not mushy--you may not need the whole can.
  • Spread the dressing evenly over the flattened tenderloin.
  • Roll from the long side making a "jelly roll" shaped roast.
  • Tie, using butcher's twine, several knots along the length of roast to hold it together.
  • Sprinkle the outside with the remaining Cajun seasoning and spread remaining mustard.
  • Bake, uncovered at 350 degrees for approximately 2 hours or until the internal temperature is 170.
  • When done, remove and let rest for 15 minutes.
  • Remove twine, and cut 1" thick slices and serve.

Nutrition Facts : Calories 1507.2, Fat 55, SaturatedFat 22.9, Cholesterol 340.9, Sodium 3453.8, Carbohydrate 133.7, Fiber 6.5, Sugar 15.2, Protein 111.4

ROASTED PORK TENDERLOIN WITH CAJUN CORNBREAD STUFFING



Roasted Pork Tenderloin With Cajun Cornbread Stuffing image

Make and share this Roasted Pork Tenderloin With Cajun Cornbread Stuffing recipe from Food.com.

Provided by Food.com

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 21

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

Steps:

  • Butterfly the pork by making a ¾ 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.
  • In a large bowl crush up cornbread into large crumbs. Using the butter sauté peppers, onion, garlic and celery until they becomes translucent. Add sausage and continue sautéing 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.
  • Preheat oven to 350 degrees.
  • 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.
  • Allow pork to rest at least 10 minutes before slicing into ¾ inch rounds.
  • Serve with a savory Aus Jus and Sweet Potato puree.

CAJUN CORNBREAD STUFFING



Cajun Cornbread Stuffing image

Make and share this Cajun Cornbread Stuffing recipe from Food.com.

Provided by islandgirl77551

Categories     Breads

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 slices bacon
2 garlic cloves (minced)
1/4 cup onion (diced)
1/4 cup celery (diced)
1/4 cup green pepper (diced)
1/4 cup crabmeat (lump)
1/4 cup shrimp (cooked and chopped)
1 cup cornbread (crumbled)
1/2 cup chicken broth
1 teaspoon seafood seasoning
1/4 teaspoon sage

Steps:

  • Fry bacon until crisp, remove from pan and set aside.
  • Drain grease from skillet, reserving 1 tbs.
  • Saute garlic,onion,green pepper and celery in 1 tbs. of bacon grease until softened.
  • In a large mixing bowl,combine sauteed vegetables,crab meat,shrimp,crumbled bacon,cornbread,chicken broth,seafood seasoning and sage.
  • Use to stuff poultry.

Nutrition Facts : Calories 69.1, Fat 5.6, SaturatedFat 1.9, Cholesterol 8.2, Sodium 199.3, Carbohydrate 2.3, Fiber 0.5, Sugar 0.9, Protein 2.3

CAJUN SEAFOOD CORNBREAD STUFFING (FOR PORK, CHICKEN OR FISH)



Cajun Seafood Cornbread Stuffing (For Pork, Chicken or Fish) image

When I am in Houston TX I always stop by a Cajun specialty meat shop called Heberts for their delish foods to bring home. One of the stuffings they make is a shrimp cornbread stuffing, they pile it high on pork and fish (you have to take it home and cook it). Well it is to die for. So instead of waiting until I traveled to Houston, I decided to try and copy it, well in my opinion, I topped it. If you like oyster dressing and/or cornbread stuffing, you are going to love this. For the cornbread I used Recipe #4290 .

Provided by Chipfo

Categories     Meat

Time 1h45m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 15

1 cup onion (fine chopped)
1 cup celery (fine chopped)
1/4 cup butter
2 cups breadcrumbs (unseasoned, dry, fine crumble)
2 cups cornbread, baked and crumbled (fine crumble, Cornbread Mix or a cornbread with very little or no sweetness )
1/2 tablespoon salt
1 teaspoon pepper
1/2 tablespoon plus 1/2 teaspoon sage
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1 (10 3/4 ounce) can cream of chicken soup
1 (14 ounce) can chicken broth
2 eggs (beaten)
1/2 lb fresh shrimp
1 (6 1/2 ounce) can minced clams

Steps:

  • Bake cornbread and allow to cool, or use leftover. Crumble into fairly fine crumbs to equal 2 cups.
  • Clean and de-vien shrimp, chop into course pieces, 1/2 inch. Save shells.
  • In a small sauce pan bring chicken broth to simmer, add shrimp shells and simmer for 20 minutes. Set aside and add the juice from the canned clams.
  • Saute onion and celery in butter until tender.
  • Meanwhile, combine breadcrumbs and cornbread crumbs, salt, pepper, sage, garlic powder and poultry seasoning, mix well.
  • Strain broth into crumb mixture with a fine sieve or colender, discard shells, and give a quick stir. Add soup and eggs and stir well.
  • Fold in shrimp and clams.
  • Now, here is the important part, you want a really moist mixture that is not too moist. You may have to add broth or water (I used a tad bit of beer he he) You want to be able to use a big soup spoon, not a ladle but one of those huge spoons, scoop up some of the dressing and if a little runs off the sides but still remains heeped up on the spoon, perfect. If nothing runs off the sides of the spoon and you picked up a big ball of stuffing it is too thick. You need to add broth, water, or in my case beer until it forms a rounded peek when scooped instead of a ball.
  • Now, your stuffing is ready to cook, boy this is good. Take you a good cut of porkchop, fish, or chicken breast, place each serving on a piece of greased foil big enough to fold the sides of the foil up high enough to hold the stuffing, place the servings on cookie sheet and fill it up with the stuffing. Oh man, this just keeps getting better.
  • Depending on how big your pieces of meat are and how much stuffing you put on them will determine on how long you need to cook them. You need to use a meat thermometer to test the doneness. When done, allow to cool 5 minutes, fold back foil and use a spatula to remove onto plate.
  • I cook mine at 375 F for about an hour. I use thick cuts and lots of stuffing. This is good stuff man!
  • I even make these ahead and freeze them, just thaw and cook.
  • Servings, prep and cooking times are estimated as best as I can.

PORK AND CORNBREAD STUFFING CASSEROLE



Pork and Cornbread Stuffing Casserole image

Make and share this Pork and Cornbread Stuffing Casserole recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 teaspoon paprika
1/16 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 (1 3/4 lb) pork chops, bone-in
2 tablespoons butter
1 1/2 cups onions, chopped
3/4 cup celery, thinly sliced
3/4 cup carrot sticks
1/4 cup parsley, chopped, fresh
1 (14 ounce) can chicken broth
4 cups prepared stuffing, corn bread

Steps:

  • Preheat oven to 350 degrees F. Lightly coat 13x9-inch dish with nonstick cooking spray; set sdifr.
  • Combine butter in large skillet over medium-heat. Add pork chops. Cook 2 minutes or just until browned; turn over and cook 1 minute longer. Transfer to plate; set aside.
  • Add onion, celery, carrots and parsley to skillet. Cook and stir 4 minutes or until onions are translucent. Add broth; bring to a boil over high heat. Remove from heat; add stuffing and fluff with a fork. Transfer mixture to prepared baking dish. Place browned pork chops on top. Cover; bake 25 minutes or until pork is no longer pink in center.
  • VARIATION: For a one-skillt meal, use an ovenproof skillet. Place browned pork chops on mixture in skillet, cover and bake as directed.

Nutrition Facts : Calories 2051.6, Fat 124.5, SaturatedFat 42.2, Cholesterol 547.1, Sodium 2008.2, Carbohydrate 53.2, Fiber 7.9, Sugar 8.6, Protein 169.4

CAJUN STUFFED PORK ROAST



Cajun Stuffed Pork Roast image

This recipe has been submitted for play in ZWT9 - Cajun/Creole. This recipe is from cookbook: Better Homes & Gardens Cajun Cooking. My great uncle gave me this wonderful cookbook over 20 years ago. Pork is a Cajun staple, this recipe is quick and easy to make with ingredients found in most pantries.

Provided by Baby Kato

Categories     Pork

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 7

1/3 cup onion, finely chopped
1/3 cup green pepper, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground red pepper
1 teaspoon ground black pepper
3 -4 lbs pork loin roast

Steps:

  • For stuffing, combine onion, green pepper, garlic, salt, red pepper and black pepper mix well.
  • Cut 12 - 14 deep slits, 1 " wide, randomly around the pork roast.
  • using your fingers, stuff the slits with some of the stuffing. Place roast, on a rack in a shallow roasting pan.
  • Rub the remaining stuffing mixture over the roast and roast the pork, uncovered in a 325 oven for 2 -1/2 - 3 hours, or until meat thermometer registers 170 degrees.
  • Let pork, stand 15 minutes before carving.

Nutrition Facts : Calories 362.3, Fat 16.5, SaturatedFat 6, Cholesterol 137.9, Sodium 390.1, Carbohydrate 1.5, Fiber 0.4, Sugar 0.5, Protein 49

ROASTED PORK TENDERLOIN WITH SAGE CORN BREAD CRUST



Roasted Pork Tenderloin with Sage Corn Bread Crust image

Categories     Pork     Roast     Pork Tenderloin     Fall     Winter     Sage     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 (1-lb) pork tenderloin
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
2 corn toaster cakes, crumbled, or 1 cup crumbled corn muffin
1 teaspoon finely chopped fresh sage
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 425°F.
  • Pat pork dry and sprinkle with salt and pepper.
  • Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.
  • Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste.
  • Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, 20 to 25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°F).

CORNBREAD-STUFFED BACON-WRAPPED PORK TENDERLOIN



Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin image

This is a delicious and easy meal that is stuffed and wrapped with all the right ingredients. Try the Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin for yourself.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 1h5m

Yield 4

Number Of Ingredients 8

7 slices Smithfield® Thick Cut Hickory Smoked Bacon, divided
1 Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin
3 tablespoons butter or margarine
¼ cup apple cider
¾ cup cornbread stuffing mix
⅓ cup chopped red cooking apple (Rome, Jonathan)
3 tablespoons dried cranberries
2 tablespoons chopped pecans, toasted

Steps:

  • Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
  • Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
  • Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
  • Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
  • Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 31.6 g, Cholesterol 114.6 mg, Fat 23.2 g, Fiber 3.2 g, Protein 31.4 g, SaturatedFat 10 g, Sodium 1165.7 mg, Sugar 7.5 g

ROASTED PORK LOIN WITH SAUSAGE, CORNBREAD STUFFING



Roasted Pork Loin with Sausage, Cornbread Stuffing image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 12

2 tablespoons grapeseed oil, plus 2 tablespoons
1 small onion, diced
1/2 pound ground Italian pork sausage
2 cups prepared and crumbled cornbread
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh parsley leaves
2 egg whites, whipped to form peaks
4 tablespoons heavy cream
3 tablespoons melted butter
Salt and freshly ground black pepper
1 (2-pound) piece pork loin

Steps:

  • In a large skillet over medium-high heat, add 2 tablespoons of oil and the onions. Saute until the onions are translucent. In the same skillet, add the sausage meat and cook until all the sausage has changed color and is cooked, about 5 minutes. Add the cornbread and fresh herbs and continue to cook for another 3 to 4 minutes. Remove from heat and allow to rest until cool.
  • When cool add the whipped egg whites, heavy cream and melted butter and stir to combine. Adjust the seasoning with salt and pepper, to taste.
  • Make a cut 1/4-inch from the top of the loin down the full length and roll the pork cutting at the same time, this will give you a flat piece of meat ( if you were to roll it back up it would look like it did before you cut it). Evenly spread the stuffing over the flattened pork loin and then re-roll it back to the original form.
  • Tie together with butcher's twine, so the loin is tied every 1 to 2 inches. Refrigerate for about 1 hour to rest and firm up a bit.
  • Preheat the oven to 400 degrees F. Using a large skillet over high heat, add the remaining 2 tablespoons of grapeseed oil and sear the whole pork loin until golden brown all over, then transfer the pan to the oven and bake for 15 to 17 minutes. Reduce the heat to 350 degrees F.
  • Check the pork temperature after 10 minutes, as some ovens cook faster than others, and we don't want the meat to overcook. The loin should be removed from the oven when it reaches an internal temperature of 135 degrees F on an instant-read thermometer. Transfer the loin to a cutting board and cover with aluminum foil, to rest for 5 minutes. It will continue to cook and reach an internal temperature of 145 degrees F. Slice the pork and arrange on a serving platter to serve.

PORK TENDERLOIN WITH STUFFING



Pork Tenderloin with Stuffing image

For an impressive entree that goes together with ease, you must try my Mom's tenderloin. Sauteed veggies keep the bread stuffing moist, and the pork is so flavorful. -Lois Frazee, Gardnerville, Nevada

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 8

4 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter
6 cups cubed day-old bread (1/2-inch cubes)
1/2 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
2 tablespoons canola oil

Steps:

  • Preheat oven to 425°. In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, salt and pepper; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2-in. thickness. In a large skillet, brown pork in oil on all sides over medium-high heat., Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, until a thermometer inserted into meat reads 145°, 20-30 minutes. Let meat stand for 5 minutes before slicing.

Nutrition Facts : Calories 263 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 477mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

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