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

Brown-Sugar-Glazed Ham with Pineapple Balsamic Pork with Fennel, Arugula and Parsnips Greek Salad Stacks with Sliced Steak Pork Chops with Balsamic Strawberry Salad and Pine Nut Orzo Cheesy Meatballs See All Meats See All Recipes ADVERTISEMENT

ADVERTISEMENT