Ingredients:
| Southwestern Pork Tenderloin |
| 2 tablespoons | Brown sugar |
| 1 teaspoon | Paprika, ground |
| 1/2 teaspoon | Cumin, ground |
| 1/2 teaspoon | Cayenne pepper, ground |
| 1/2 teaspoon | Salt |
| 1 pound | Pork tenderloin |
| 1 tablespoon | Soybean oil |
|
| Soy Succotash |
| 2 cups | Edamame, cooked, drained |
| 2 cups | Cherry tomatoes, cut in half |
| 1 cup | Corn, frozen, thawed, drained |
| 1/4 cup | Red onion, diced |
| 2 teaspoons | Garlic, minced |
| 1 teaspoon | Cumin, ground |
| 1/2 teaspoon | Salt |
| 1/4 teaspoon | Cayenne pepper, ground |
| 2 teaspoons | Soybean oil |
Prep time: 10 minutes
Cook time: 15 to 20 minutes
Instructions:Southwestern Pork Tenderloin:
Preheat oven to 350°F.
Mix brown sugar, paprika, cumin, cayenne pepper and salt. Sprinkle mixture over pork tenderloin.
Heat oil in large ovenproof frying pan over medium high heat. Add pork; cook for 1 minute on each side, until brown.
Place frying pan in oven and bake 10 to 15 minutes until pork reaches an internal temperature of 155°F. Remove from oven and cool 5 minutes before slicing into medallions.
Soy Succotash:
Mix edamame, tomatoes, corn, onion, garlic, cumin, salt and cayenne pepper in medium bowl.
Heat oil in medium frying pan over medium heat. Add edamame mixture and cook, stirring constantly, for 1 to 2 minutes or until warm. Makes 4 cups succotash.
Nutrition Per Serving: Calories 380 (33% Calories from Fat), 34g Protein, 29g Carbohydrate, 7g Fiber, 14g Fat, 2.5g Sat. Fat, 0g Trans Fat, 75mg Cholesterol, 680mg Sodium
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