Categories: Main Dish, Pork, Rachael Ray

Ingredients

• coarse salt
• 2 tablespoons chili powder
• 2 pork tenderloins, trimmed
• 4 tablespoons butter
• 1 tablespoon olive oil
• 10 ounces frozen baby lima beans
• 4 ears corn, shucked and kernels removed
• 2 fuji apples, peeled, cored and finely chopped

Directions

1. Preheat oven to 425. Combine 4 tablespoon of salt with the chili powder and rub over the tenderloins.

2. In a large ovenproof skillet set over med-high heat, melt 1 T of the butter with the olive oil. Sear the tenderloins until browned, about 3 minutes on each side. Transfer skillet to the oven and roast for 15 minutes.
3. Meanwhile, in a large skillet, melt the remaining 3 T of butter. Add the lima beans and cook for 5 minutes. Add the corn and apples and cook for 2 more minutes; season to taste with salt and pepper.
4. Remove the pork from the oven and let rest for 5 minutes before slicing. Serve with the succotash on the side.

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