Cornbread-Stuffed Pork Tenderloin with Jalapeño Honey Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin filled with moist jalapeño cornbread stuffing, brushed with a sweet and spicy honey glaze for a Southern-inspired main dish. This american-inspired pork ready in about 55 minutes pairs pork tenderloin, crumbled prepared cornbread, small, finely diced jalapeño for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Butterfly 1.5 lb pork tenderloin by slicing lengthwise without cutting all the way through, then open it like a book. Season inside and outside with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
  2. Step 2: In a bowl, combine 1 cup crumbled prepared cornbread, 1 finely diced small jalapeño, 2 thinly sliced green onions, and 2 tbsp melted unsalted butter. Mix until moist and evenly combined.
  3. Step 3: Spread the cornbread mixture evenly over the opened pork tenderloin. Roll the tenderloin tightly, securing the seam with kitchen twine or toothpicks.
  4. Step 4: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear the stuffed pork roll on all sides for 2-3 minutes until golden brown.
  5. Step 5: In a small bowl, whisk together 3 tbsp honey and 1 tbsp apple cider vinegar. Brush the glaze all over the pork.
  6. Step 6: Transfer the skillet to the preheated oven and roast for 20-25 minutes, basting with remaining honey glaze halfway through, until the internal temperature reaches 145°F.
  7. Step 7: Let rest for 10 minutes before slicing into 1-inch thick medallions. Serve warm with any pan juices drizzled on top.

Equipment for this recipe

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Frequently asked questions

How long does Cornbread-Stuffed Pork Tenderloin with Jalapeño Honey Glaze take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cornbread-Stuffed Pork Tenderloin with Jalapeño Honey Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Cornbread-Stuffed Pork Tenderloin with Jalapeño Honey Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cornbread-Stuffed Pork Tenderloin with Jalapeño Honey Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cornbread-Stuffed Pork Tenderloin with Jalapeño Honey Glaze?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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