St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Pork Tenderloin w/ Apple Succotash

From Every Day with Rachael Ray, August - September 2006

4 SERVINGS
PREP TIME 15 min; COOK TIME 25 min
Ingredients
        
                Coarse salt
                2 tablespoons chili powder
                2 pork tenderloins (about 2 pounds total), trimmed
                4 tablespoons unsalted butter
                1 tablespoon extra-virgin olive oil
        
                One 10-ounce package frozen baby lima beans
                4 ears of corn, shucked and kernels removed
                2 semi-tart apples, such as Fuji, peeled and finely chopped
                Freshly ground pepper
        
1. Preheat the oven to 425°. Combine 4 tablespoons of salt with the
chili powder and rub over the pork tenderloins.
2. In a large ovenproof skillet set over medium-high heat, melt 1
tablespoon of the butter with the olive oil. Sear the tenderloins
until browned, about 3 minutes on each side. Transfer the skillet to
the oven and roast for 15 minutes.
3. Meanwhile, in a large skillet, melt the remaining 3 tablespoons of
butter. Add 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.
4. Remove the pork from the oven and let rest for 5 minutes before
slicing. Serve the sliced pork with the succotash on the side.


Date: Sat, 22 Jul 2006
From: "Sr. Gloriamarie Amalfitano" 
To: anglican@stsams.org 
Subject: Re: [Anglican] Is Chocolate Pudding Racist?