If you have all your ingredients chopped and lined up, this meal will come together quickly and easily. When roasting the pork, set a timer so you don’t forget to check it. Pork tenderloin is lean and you don’t want to overcook it.
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- ½ cup minced red bell pepper
- ¼ cup minced onion
- 1½ (355ml) cups low-sodium chicken stock
- 1 andouille sausage cut into ¼ inch (½ cm) cubes (you can substitute another smoked sausage like chorizo)
- ¼ tsp cayenne pepper
For Spice-Crusted Pork Tenderloin
- 2 Tbsp ground cumin
- 2 Tbsp ground coriander
- 1 tsp salt
- ½ tsp ground black pepper
- 1½ lb (680gr) pork tenderloin, cut into 4 equal pieces
- 3 Tbsp oil (grapeseed, canola, or virgin olive oil)
- 2 Tbsp minced fresh parsley
- 2 Tbsp butter
- ¼ cup minced onion
- 1½ cups frozen baby lima beans, thawed
- 1½ cups frozen sweet corn, thawed
- 1½ cups chopped and seeded tomatoes
- 1 tsp lemon zest
Preheat oven to 400°F/205°C.
Melt butter for gravy in a small saucepan over medium-low heat. Add flour and cook until mixture is dark golden brown, stirring frequently for about 20 minutes. Add bell pepper and onion; sauté 3 more minutes. Gradually whisk in broth, making sure to combine well. Add sausage and cayenne; increase heat and simmer 5 minutes, stirring often. Season to taste with salt and pepper. Take off heat, cover, and set aside.
Mix cumin, coriander, salt, and pepper for pork in a large dish. Dredge pork pieces in spices. Heat oil in a heavy-bottom large ovenproof skillet over medium-high heat. Add pork and brown on all sides, about 8 minutes. Transfer skillet to the oven; roast the pork until an instant-read thermometer registers 160°F/71°C, about 10 minutes.
Meanwhile, in medium-large sauté pan, melt butter for succotash over medium heat. Add onion and sauté until soft, about 5 minutes. Add lima beans, corn, and tomatoes; cook for 5 minutes more. Add lemon zest and season to taste with salt and pepper. Remove from heat and cover to keep warm.
When pork is done, remove from oven and transfer to a platter, let stand 5 - 8 minutes. Rewarm the gravy and stir parsley into it. Slice pork into ½ inch (1¼ cm) thick slices. Arrange pork slices on four plates and spoon succotash alongside. Pour gravy over both and serve.