Smoked Paprika Pork Tenderloin

Serves 4.

INGREDIENTS:

1Tbsp olive oil, divided

1/2 tsp smoked sweet paprika

1/4 tsp ground cumin

1/2 tsp sea salt & freshly ground pepper, divided

1 lb. pork tenderloin, trimmed of visible fat and silver skin, sliced into 12 medallions

1/2 medium white onion, sliced

1 red bell pepper, diced

1 cup frozen corn niblets, thawed and drained

1 cup frozen lima beans, thawed and drained

2 Tbsp chopped fresh cilantro

INSTRUCTIONS:

1. Medium bowl, mix 1 tsp oil, paprika, cumin, 1/4 tsp both salt & pepper. Add prok to bowl and mix until well coated. Set aside.

2. Heat 1 tsp oil in large saute pan on medium-high. Add onion and red pepper, saute for 2-3 minutes stirring frequently.

Add corn and lima beans to pan and cook for 3 minutes mores, stirring frequently. Transfer mixture to a bowl and toss with cilantro and remaining 1/4 tsp of salt & pepper. Set aside. Keep warm.

3. Wipe pan with paper towel. Return pan to stove top and heat remaining 1 tsp. oil on medium high. Add pork to pan and cook for 2 minutes per side for medium-doneness or 3 minutes per side for well done.

4. To serve, scoop 2/3 cup corn-bean succotash onto each plate. Top succotash with 3 slices of pork tenderloin and about 2 tsp. pan juices.

Nutrition info per serving (4oz. pork and 2/3 cup succotash):

Calories 257, Total Fat 6g, Carbs 20g, Fiber 4g, Sugars 3g, Protein 28g, Sodium 424mg

* from "The Best of Clean Eating 2" Cookbook, pg. 136