Pork Tenderloin with Apple Succotash

August 2006
Pork Tenderloin with Apple Succotash

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Pork tenderloin is best when still slightly pink inside, so take care not to overcook it.

Makes: 4 servings

Prep: 15 mins

Cook: 25 mins

  • Coarse salt
  • 2 tablespoons chili powder
  • 2 pork tenderloins (about 2 pounds total), trimmed
  • 4 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 10 ounce package  frozen baby lima beans
  • 4 ears of corn, shucked and kernels removed
  • 2 semi-tart apples, such as Fuji, peeled and finely chopped
  • Freshly ground pepper
  1. Preheat the oven to 425 degrees . Combine 4 tablespoons of salt with the chili powder and rub over the pork tenderloins.
  2. In a large ovenproof skillet set over medium-high heat, melt 1 tablespoon of the butter with the olive oil. Sear the tenderloins until browned, about 3 minutes on each side. Transfer the skillet to the oven and roast for 15 minutes.
  3. Meanwhile, in a large skillet, melt the remaining 3 tablespoons of butter. Add the lima beans and cook for 5 minutes. Add the corn and apples and cook for 2 minutes more; season to taste with salt and pepper.
  4. Remove the pork from the oven and let rest for 5 minutes before slicing. Serve the sliced pork with the succotash on the side.
  • Hogue Terroir Sangiovese Rosato 2005 (Washington)
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  • When sweet summer corn is out of season, use frozen corn kernels instead.