• Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Makes: 4 servings

Southwestern Pork Tenderloin with Soy Succotash


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