Pork Tenderloin With Apple Succotash

• coarse salt
• 2 tablespoons chili powder
• 2 pork tenderloin, 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

1. Preheat oven to 425.
2. Combine 4 tablespoon of salt with the chili powder and rub over the tenderloins.
3. In a large ovenproof skillet set over med-high heat, melt 1 T of the butter with the olive oil.
4. Sear the tenderloins until browned, about 3 minutes on each side.
5. Transfer skillet to the oven and roast for 15 minutes.
6. Meanwhile, in a large skillet, melt the remaining 3 T of butter.
7. Add the lima beans and cook for 5 minutes.
8. Add the corn and apples and cook for 2 more minutes; season to taste with salt and pepper.
9. Remove the pork from the oven and let rest for 5 minutes before slicing.
10. Serve with the succotash on the side.

salt, chili powder, pork tenderloin, butter, olive oil, beans, corn, fuji apples

Taken from www.food.com/recipe/pork-tenderloin-with-apple-succotash-193960 (may not work)