Pork Tenderloin with Apple Succotash   From Every Day with Rachael Ray August-September 2006 FOUR SERVINGS Prep Time: 15 min Cook Time: 25 min Coarse salt 2 tablespoons chili powder 2 pork tenderloins (about 2 pounds total), trimmed 4 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil One 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°. 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. Sunday: Toasted-Pecan Chicken Salad Monday: Couscous Salad with Grilled Shrimp Scampi Tuesday: Chicken and Honey-Buttered Waffles Wednesday: Coconut-Poached Salmon Thursday: Bacon Sloppy Joes Friday: Pork Tenderloin with Apple Succotash Saturday: Tomato Blue Cheese Tart Your Shopping List

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