• Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Makes: 4 servings

Southwestern Pork Tenderloin with Soy Succotash


  • 2 teaspoons Soybean oil (Soy Succotash)
  • 2 tablespoons Brown sugar (Southwestern Pork Tenderloin)
  • 1 teaspoon Paprika,ground (Southwestern Pork Tenderloin)
  • 1⁄2 teaspoon Cumin,ground (Southwestern Pork Tenderloin)
  • 1⁄2 teaspoon Cayenne pepper,ground (Southwestern Pork Tenderloin)
  • 1⁄2 teaspoon Salt (Southwestern Pork Tenderloin)
  • 1 pound Pork tenderloin (Southwestern Pork Tenderloin)
  • 1 tablespoon Soybean oil (Southwestern Pork Tenderloin)
  • 2 cups Edamame,cooked,drained (Soy Succotash)
  • 2 cups Cherry tomatoes,cut in half (Soy Succotash)
  • 1 cup Corn,frozen,thawed,drained (Soy Succotash)
  • 1⁄4 cup Red onion,diced (Soy Succotash)
  • 2 teaspoons Garlic,minced (Soy Succotash)
  • 1 teaspoon Cumin,ground (Soy Succotash)
  • 1⁄2 teaspoon Salt (Soy Succotash)
  • 1⁄4 teaspoon Cayenne pepper,ground (Soy Succotash)

Instructions for Southwestern Pork Tenderloin with Soy Succotash

Southwestern Pork Tenderloin:

Preheat oven to 350°F.

Mix brown sugar,paprika,cumin,cayenne pepper and salt.Sprinkle mixture over pork tenderloin.

Heat oil in large ovenproof frying pan over medium high heat.Add pork;cook for 1 minute on each side,until brown.

Place frying pan in oven and bake 10 to 15 minutes until pork reaches an internal temperature of 155°F.Remove from oven and cool 5 minutes before slicing into medallions.

Soy Succotash:

Mix edamame,tomatoes,corn,onion,garlic,cumin,salt and cayenne pepper in medium bowl.

Heat oil in medium frying pan over medium heat.Add edamame mixture and cook,stirring constantly,for 1 to 2 minutes or until warm.Makes 4 cups succotash.

Nutrition Per Serving:

Calories 380
Fat 14g
Sat Fat 2.5g
Trans Fat 0g
Cholesterol 75mg
Sodium 680mg
Carbohydrate 29g
Fiber 7g
Protein 34g

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