Prep time:
10 min
Cook time:
20 min
Total time:
30 min
Makes:
4 servings

Southwestern Pork Tenderloin with Soy Succotash

Ingredients

2 teaspoons
Soybean oil (Soy Succotash)
2 tablespoons
Brown sugar (Southwestern Pork Tenderloin)
1 teaspoon
Paprika, ground (Southwestern Pork Tenderloin)
1⁄2 teaspoon
Cumin, ground (Southwestern Pork Tenderloin)
1⁄2 teaspoon
Cayenne pepper, ground (Southwestern Pork Tenderloin)
1⁄2 teaspoon
Salt (Southwestern Pork Tenderloin)
1 pound
Pork tenderloin (Southwestern Pork Tenderloin)
1 tablespoon
Soybean oil (Southwestern Pork Tenderloin)
2 cups
Edamame, cooked, drained (Soy Succotash)
2 cups
Cherry tomatoes, cut in half (Soy Succotash)
1 cup
Corn, frozen, thawed, drained (Soy Succotash)
1⁄4 cup
Red onion, diced (Soy Succotash)
2 teaspoons
Garlic, minced (Soy Succotash)
1 teaspoon
Cumin, ground (Soy Succotash)
1⁄2 teaspoon
Salt (Soy Succotash)
1⁄4 teaspoon
Cayenne pepper, ground (Soy Succotash)

Instructions for Southwestern Pork Tenderloin with Soy Succotash

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
Protein
34g
Carbohydrate
29g
Fiber
7g
Fat
14g
Sat. Fat
2.5g
Trans Fat
0g
Cholesterol
75mg
Sodium
680mg
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