Pork Tenderloin With Apple Succotash |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from Everday with RR. What a lovely sounding fall dish! Ingredients:
coarse salt |
2 tablespoons chili powder |
2 pork tenderloin, trimmed |
4 tablespoons butter |
1 tablespoon olive oil |
10 ounces frozen baby lima beans |
4 ears corn, shucked and kernels removed |
2 fuji apples, peeled, cored and finely chopped |
Directions:
1. Preheat oven to 425. Combine 4 tablespoon of salt with the chili powder and rub over the tenderloins.
2. In a large ovenproof skillet set over med-high heat, melt 1 T of the butter with the olive oil. Sear the tenderloins until browned, about 3 minutes on each side. Transfer skillet to the oven and roast for 15 minutes.
3. Meanwhile, in a large skillet, melt the remaining 3 T of butter. Add the lima beans and cook for 5 minutes. Add the corn and apples and cook for 2 more minutes; season to taste with salt and pepper.
4. Remove the pork from the oven and let rest for 5 minutes before slicing. Serve with the succotash on the side.
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