Southwestern Pork Tenderloin with Soy Succotash Recipe

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Serves:
Prep Time: 10 mins.
Cook Time: 20 mins.
Recipe Provided By:
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
Ingredients 4
Soy Succotash
2 teaspoons
Soybean oil
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
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
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.