Couscous and Cranberries

"Get in my Belly" Good Food

Pork Tenderloin with Summer Succotash

INGREDIENTS

2 tbsp. olive oil
1 pork tenderloin
1½ tsp. chili powder
Kosher salt and pepper
1 onion
2 clove garlic
1 red bell pepper
1 package frozen lima beans
1 c. fresh corn kernels (from 1 ear)
1 tbsp. red-wine or sherry vinegar

DIRECTIONS

Heat oven to 400°F. Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Season the pork with the chili powder, 1/2 tsp salt and 1/4 tsp pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.

Transfer the pork to a baking sheet and roast until a thermometer registers 145°F, 12 to 14 minutes. Transfer the pork to a cutting board and let rest for at least 5 minutes before slicing.

Meanwhile, wipe out the skillet and heat the remaining Tbsp oil over medium heat. Add the onion, garlic, bell pepper, 1/2 tsp salt and 1/4 tsp pepper, and cook, stirring occasionally, until tender, 6 to 8 minutes.

Add the lima beans and corn and cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat and stir in the vinegar. Serve with the pork.

recipe from Woman’s Day

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