Smoked Paprika Pork Tenderloin with Succotash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 374.5
  • Total Fat: 13.4 g
  • Cholesterol: 89.6 mg
  • Sodium: 207.3 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 8.6 g
  • Protein: 39.0 g

View full nutritional breakdown of Smoked Paprika Pork Tenderloin with Succotash calories by ingredient
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Found in Clean Eating Magazine Found in Clean Eating Magazine
Number of Servings: 4


    Olive Oil, 1 tbsp (remove)
    Paprika, 1 tsp (remove)
    *Ground Cumin, .25 tsp (remove)
    *MORTON Sea Salt, Fine Salt, 0.25 tsp (remove)
    *Black Pepper (Ground), 0.25 tsp (remove)
    Pork Tenderloin, 16 oz (remove)
    Onions, raw, .5 cup, chopped (remove)
    *Peppers, sweet, red, fresh, 1 cup, chopped (remove)
    Yellow Sweet Corn, Frozen, 1 cup kernels (remove)
    Lima Beans, 1 cup (remove)
    Cilantro, raw, 2 tbsp (remove)


In a bowl mix 1 tsp of oil, paprika, cumin, and 1/4 tsp each salt and pepper. Add pork to bowl and mix until pork is well coated. Set Aside.
Heat 1 tsp oil in a large saute pan medium-high. Add onion and red pepper and saute 2-3 minutes, stirring frequently, until onion is softened and translucent. Add corn and beans and cook for 3 more minutes, stirring frequently until warmed. Transfer mixture to a bowl and toss with cilantro and remaining 1/4 tsp each salt and black pepper. Set aside and keep warm.
Carefully wipe pan with a paper towel. Return pan to stovetop and heat remaining 1 tsp oil on medium-high. Add pork to pan, working in batches, if necessary, and cook for 2 minutes per side for medium-doneness or 3 minutes per side for well done.

To serve scoop 2/3 cup of succotash onto each plate with 3 slices of pork tenderloin and about 2 tsp pan juices.

Serving Size: Makes 2 2/3 cups

Number of Servings: 4

Recipe submitted by SparkPeople user FRUICY68.

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