Southwestern Pork Tenderloin with Soy Succotash Recipe

Southwestern Pork Tenderloin with Soy Succotash Recipe

  • Southwestern Pork Tenderloin:
  • 2 tablespoons brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon cayenne pepper, ground
  • 1/4 teaspoon salt
  • 1 pound pork tenderloin
  • 1 tablespoon soybean oil (often labeled “vegetable oil”)
  • Soy Succotash:
  • 2 cups edamame, cooked, drained
  • 2 cups cherry tomatoes, cut in half
  • 1 cup frozen corn, thawed, drained
  • 1/4 cup red onion, diced
  • 2 teaspoons garlic, minced
  • 1 teaspoon cumin, ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper, ground
  • 2 teaspoons soybean oil (often labeled “vegetable oil”)
  1. Southwestern Pork Tenderloin: Preheat oven to 350 degrees F.
  2. Mix brown sugar, paprika, cumin, cayenne pepper and salt. Sprinkle mixture over pork tenderloin.
  3. Heat oil in large ovenproof frying pan over medium high heat. Add pork; cook for 1 minute on each side, until brown.
  4. Place frying pan in oven and bake 10 to 15 minutes until pork reaches an internal temperature of 155 degrees F. Remove from oven and cool 5 minutes before slicing into medallions.
  5. Soy Succotash: Mix edamame, tomatoes, corn, onion, garlic, cumin, salt and cayenne pepper in medium bowl.
  6. Heat oil in medium frying pan over medium heat. Add edamame mixture and cook, stirring constantly, for 1 to 2 minutes or until warm.
  7. Makes 4 cups succotash.
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