Pork Tenderloin Sliders with Apple Pear Succotash


2 Pork tenderloins, trimmed (about 2 lbs total)
Coarse Salt
2 Tbsp Chili powder
4 Tbsp Butter, unsalted
1 Tbsp Extra virgin olive oil
1 - 10 oz Package frozen baby lima beans
4 Ears of corn, shucked and kernels removed (or 2 cups of frozen corn, if fresh is unavailable)
2 Apple Pears, peeled and finely chopped
Freshly ground pepper


 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.

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