More “Clean Eating”

We made it to Thursday with a delicious home-made meal inspired by my all-time favorite “Best of Clean Eating 2”.  I am pretty much going page by page and picking out the recipes. I want to try them ALL. 

So if you are short on time, looking for something quick and healthy, I highly recommend this recipe!!! The recipe calls for 15 minute prep and cook time, but I believe it took the chef about 30 minutes due to all the vegetable chopping and prepping, plus he added the mashed potatoes. 

The best part of this meals was amazing flavor of pork – the paprika was so “tingly”. If you don’t believe me, you should make it, I promise you, you will not regret it!


  • 1 pork tenderloin, trimmed of fat and sliced into about 12 medallions
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup frozen lima beans, thawed and drained
  • 1 cup of frozen corn
  • 1 red bell pepper, seeded and chopped
  • 1 small white onion, diced
  • 2 tsp olive oil
  • chopped fresh cilantro (optional)

DIRECTIONS:In a mixing bowl, use a whisk to blend together the rub for the pork tender (olive oil, paprika, cumin, S&P) and then toss the meat with the rub, coating well.  Seat bowl aside. In a large skillet, heat 1 tsp olive oil to medium heat.  Saute the red pepper and onion for 3 minutes or until onion is translucent.  Add corn and lima beans, sauteing another 3 minutes or until heated through.  Pour mixture into another mixing bowl, toss with healthy dash of S&P to taste and cilantro (optional) and set aside, keeping warm. Wipe out pan and heat last tsp of olive oil to medium heat.  Add pork medallions and cook about 3 minutes on both sides or until done. To serve, spoon succotash onto plate and then place 2-3 pork medallions on top.  Can also spoon a little of the pan juices over the pork if desired.  Serve with a side of mash potatoes. 



  • Kat
    January 13, 2012 at 6:27 pm

    You know, I almost never cook pork. IDK why…it looks delicious and so easy!

  • The Faux Foodie
    January 13, 2012 at 7:26 pm

    we neither, it's such a rarity in out house, which is too bad because pork is an excellent source of high-quality protein & contains all nine essential amino acids!!!!!

  • Elizabeth, The Young Retiree
    January 19, 2012 at 11:30 pm

    I love cooking with boneless pork chops- we switch between them and boneless skinless chicken breasts. It's so hard to find interesting ways to spice them up though! I can't wait to try this recipe! I've never done medallions, but it is definitely worth a shot!


Leave a Reply

Your email address will not be published. Required fields are marked *