Serves 4-6
Ingredients:
- 1 Smithfield Mesquite Pork Filet
- 1 tablespoon olive oil
- 2 cups frozen corn kernels, thawed
- 2 cups frozen lima beans, thawed
- 2 teaspoons dried thyme or 2 tablespoons fresh thyme
- 4 plum tomatoes, seeded and diced
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon granulated sugar
- Salt and freshly cracked black pepper, to taste
- Fresh lime juice
Preheat the oven to 400 degrees F.
In a large oven-proof skillet over medium-high heat, add the oil.
Season the Smithfield Mesquite Pork Filet with salt and pepper, then sear for 2 to 3 minutes on each side.
Add the corn kernels, lima beans, and thyme to the skillet.
Toss well and bake until the corn develops nice color and the pork reaches an internal temperature of 130 degrees F, about 10 to 12 minutes.
Remove the pan from the oven and take out the pork to rest on a cutting board.
Add the tomatoes and cilantro to the succotash and toss well to combine.
Season with salt, pepper, sugar, and fresh lime juice, to taste.
Slice the pork and serve with the succotash on the side. read more words!
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