Sweet and spicy, spicy and sweet… the order doesn't matter; the flavor pairing and the way it delights the tongue's fickle taste buds does. This pork is perfectly glazed with a combination of softly sweet apple, slight tang of pepper jelly, and a hint of citrus from a dash of lime juice. And you won't have any “sufferin’” making this nutty succotash, replete with corn, green beans, and crunchy good almonds. Sugar and spice… it makes everything nice!
Zest lime, halve, and juice.
Trim ends off green beans. Cut into 1" pieces.
Coarsely chop almonds.
Pat pork tenderloin dry. On a separate cutting board, slice into medallions, ¾" thick. Season medallions with ½ tsp. salt and ¼ tsp. pepper.
Sear the Pork Medallions
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and pork medallions to hot pan. Cook until well-browned and pork medallions reach a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Transfer pork medallions to a plate.
Reserve pan; no need to wipe clean.
Start the Glaze
Return pan used to cook medallions to medium-high heat.
Add apple juice, red pepper jelly (to taste), and 1 tsp. lime juice to hot pan. Stir occasionally until mixture is just thick enough to coat the back of a spoon,, 1-2 minutes.
Remove from burner.
Make the Succotash
Place another medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil, green beans, and corn to hot pan. Cook undisturbed until lightly charred, 1 minute.
Then stir occasionally until tender, 3-4 minutes.
Remove from burner and stir in almonds, 1 tsp. lime zest, and half the butter (reserve remaining for glaze). Season with ¼ tsp. salt and a pinch of pepper.
Finish the Glaze
Return pan with glaze to medium-high heat and reheat, 1-2 minutes.
Remove from burner and swirl in remaining butter.
Return pork and any accumulated juices to pan and flip until completely glazed.
Plate dish as pictured on front of card. Bon appétit!