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Smoked paprika pork tenderloin with succotash
Nb persons: 4
Yield:
Preparation time:
Total time: 15 minutes
Source:
| Serves 4. Makes 2 2/3 cups succotash Hands on time: 15 minutes. Total time: 15 minutes Ingredients: | |
| 1 Tbsp | olive oil, divided |
| 1/2 tsp | smoked sweet paprika |
| 1/4 tsp | ground cumin |
| 1/2 tsp | sea salt and pepper divided |
| 1 lb | pork tenderloin, trimmed of visible fat and silver skin, sliced into 12 medallions |
| 1/2 med | white onion, diced |
| 1 | red bell pepper, diced |
| 1 cup | frozen corn niblets, thawed and drained |
| 1 cup | frozen Lima beans, thawed and drained |
| 2 Tbsp | chopped fresh cilantro |
Instructions:
In a medium bowl, mix 1 tsp oil, paprika, cumin and 1/4 tsp each salt and pepper. Add pork to bowl and mix until pork is well coated. Set aside
Heat 1 tsp oil in a large skillet on med-high heat. Add onion and red pepper and sauté for 2-3 minutes, stirring frequently, until onion is softened and translucent. Add corn and beans to pan a d cook for 3 more minutes, stirring frequently, until warmed. Transfer mixture to a bowl and toss with cilantro and remaining 1/4 tsp salt and pepper. Set aside and keep warm.
Carefully wipe pan with a paper towel. Return pan to heat remaining 1 tsp oil on med-high heat. Add pork to pan, working in batches if necessary, and cook for 2 minutes per side for med-doneness or 3 minutes per side for well done.
To serve, scoop 2/3 cup succotash onto each plate. Top with 3 slices of pork tenderloin and about 2 Tsbp pan juices.
Nutrition: 257 calories, 20g carbohydrates, 28g protein, 424 mg sodium, 74mg cholesterol
Recipe uploaded with Shop'NCook for iPhone.
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