2 Pork tenderloins, trimmed (about 2 lbs total)
Preheat oven to 425º F. Combine 4 Tbsp of salt with the chili powder and rub over the pork tenderloins.
In a large ovenproof skillet, melt 1 Tbsp of butter with the olive oil over medium-high heat. Sear tenderloins until browned, about 3 minutes on each side. Transfer the skillet to the oven and roast for 15 minutes.*
Meanwhile, in a large skillet, melt the remaining 3 Tbsp of butter. Add in 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.
Remove the pork from the oven and let rest for 5 minutes before slicing.
Serve sliced pork, topped with succotash, on slider buns.
*When cooking meat, be sure to cook throughly before consuming, checking the internal temperature with a thermometer.