Sweet-and-Spicy Pork Tenderloin
Skillet Succotash and Dinner Rolls
Ingredients
- 2 pork tenderloins
- 2 Tbsp olive oil
- ¼ cup olive-oil mayonnaise
- 2 Tbsp honey
- 2 Tbsp spicy barbecue sauce
- 1 Tbsp yellow mustard
- 1 tsp lemon juice
Instructions
- Preheat oven to 425°F. Season pork generously with salt and pepper. Cook pork, in 2 batches, in hot oil in a large cast-iron or ovenproof skillet over medium-high heat 5 minutes or until browned on all sides. Transfer skillet to oven.
- Bake 15 minutes or until a meat thermometer inserted into thickest portion reads 145°F; let stand 5 minutes before slicing.
- Meanwhile, combine mayonnaise, honey, barbecue sauce, mustard, and lemon juice. Serve sauce with pork.
Side Dish Ingredients
- ½ (8-oz) pkg chopped onion
- 1 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 (12-oz) pkg frozen baby lima beans
- 1 (10-oz) pkg frozen super sweet corn
- ⅔ cup heavy cream
- 1 (10-count) pkg frozen dinner yeast rolls
- 1 Tbsp butter, melted
Side Dish Instructions
- Cook onion and garlic in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender.
- Stir in lima beans, corn, cream, and salt and pepper to taste; reduce heat to medium. Cook, covered, 15 minutes or until limas are tender. Uncover, if needed, and cook until cream is thickened and reduced.
- Heat desired number of dinner rolls according to package directions, brushing with butter. Serve with sliced pork.
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