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Recipes paired with Goldeneye wines

Spice Rubbed Pork Tenderloin with Summer Squash Succotash

Spice Rubbed Pork Tenderloin with Summer Squash Succotash

Yield: 4-6 servings
Prep: 20 minutes | Cook: 35 hour
Total Time: 55 minutes

All of our favorite summer garden vegetables set the stage for pan roasted, spice rubbed juicy pork tenderloin. A succotash can take many forms, but this Summertime version brings in fresh rosemary and garbanzo beans for a perfect pairing.

Ingredients

  • 2 pork tenderloins (~2.5 - 3 lbs total)
  • ½ teaspoon ground black pepper
  • ¼ teaspoon coriander
  • ¼ teaspoon cayenne
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons extra virgin olive oil
For the succotash:
  • 1 green zucchini
  • 1 yellow summer squash
  • 1 red bell pepper, diced
  • ½ medium red onion, diced
  • 2 ears of yellow corn, cut off the cob
  • 2 tablespoons extra virgin olive oil
  • 1 cup cooked garbanzo beans
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped rosemary
  • Salt and Pepper
  • 1 lemon, for juice

Preparation

  1. Start by mixing the spices and the kosher salt in a small bowl or ramekin. Spread the seasoning evenly over the tenderloins and allow them to rest, at room temperature for 10-15 minutes. Preheat the oven to 400℉.
  2. Prepare the ingredients for the succotash. Cut the squash into small/medium cubes and mix in a bowl with the diced bell pepper, onion, and corn kernels. Set aside.
  3. Bring a large cast iron pan with 2 tablespoons of olive oil up to medium high heat. Sear the pork tenderloins for a total of 6-9 minutes, turning to make sure all sides are browned, before transferring the pan and tenderloins to the oven for ~22-25 minutes (or until internal temperature reaches 145℉-150℉. Once cooked, remove the tenderloins from the pan and allow them to rest while you make the succotash.
  4. Bring the same large pan back up to high heat (careful, it’s still hot) and add the squash, bell pepper, corn and onion mix. Sautee on medium high, stirring occasionally, until the vegetables begin to blister and become tender (~5 minutes). Add the garbanzo beans, butter, and chopped rosemary. Season liberally with salt and pepper and continue stirring to ensure all ingredients are incorporated evenly. Taste and check for salt before finishing the succotash with the freshly squeezed juice of one lemon.
  5. Spoon the succotash onto a platter. Slice the pork tenderloin into half inch slices and place atop the succotash.

Take a look at our recommended pairing below.


Pairing Recommendations - Pinot

Pairing Recommendation

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SKU: GWN1975
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