Southwestern Pork Tenderloin With Soy Succotash

Pork is a very versatile food used in many cuisines around the world. This recipe is proof a little spice can give pork the zest your family will love.

Did you know that pork is the largest customer for soybean meal in South Dakota? Soybeans are primarily fed to livestock, so it is fitting to serve up this tasty Southwestern-themed pork with some soy succotash. Find this and other recipes at

Southwestern Pork Tenderloin With Soy Succotash

Southwestern Pork Tenderloin With Soy Succotash



  • 2 cups Edamame cooked, drained
  • 2 cups Cherry Tomatoes cut in half
  • 1 cup frozen corn thawed, drained
  • 1/4 cup Red Onion diced
  • 2 teaspoons Garlic minced
  • 1 teaspoons cumin ground
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cayenne Pepper ground
  • 2 teaspoons s Soybean Oil


  • 2 tablespoons brown sugar
  • 1 teaspoon Paprika ground
  • 1/2 teaspoons cumin ground
  • 1/2 teaspoon Cayenne Pepper ground
  • 1/2 teaspoon Salt
  • 1 pound Pork Tenderloin
  • 1 tablespoon Soybean Oil


Soy Succotash

  • Soy Succotash Mix edamame, tomatoes, corn, onion, garlic, cumin, salt and cayenne pepper in medium bowl. Heat oil in medium frying pan over medium heat. Add edamame mixture and cook, stirring constantly, for 1 to 2 minutes or until warm.

Southwestern Pork Tenderloin

  • Preheat oven to 350°F. Mix brown sugar, paprika, cumin, cayenne pepper and salt. Sprinkle mixture over pork tenderloin. Heat oil in large, ovenproof frying pan over medium high heat. Add pork; cook for 1 minute on each side, until brown.
  • Place frying pan in oven and bake 10 to 15 minutes until pork reaches an internal temperature of 155° F. Remove from oven and cool 5 minutes before slicing into medallions. Serve with succotash on the side.