This easy weeknight dinner is a perfect twist on classic Succotash. Toss it together with a simple stir-fry sauce and some seared pork loin and dinner is done!
For Pork Loin:
Preheat oven to 350˚F. Season pork loin with salt and pepper on all sides. Melt 1 tablespoon of Land O Lakes® Butter with Canola Oil in an oven-safe skillet over medium-high heat. Sear the pork loin for 2-3 minutes per side and then transfer to preheated oven. Roast pork loin until it reaches a safe temperature of 145˚F in the thickest part of the pork loin, probably 5-6 minutes. Remove and let rest.
For Succotash Stir-Fry:
Melt 3 tablespoons of Land O Lakes® Butter with Canola Oil in a large skillet over medium heat. Once melted, add lima beans, corn, and red pepper and cook until the vegetables are softened, but the red pepper still has a little crispiness, about 4 minutes.
In a small bowl, whisk together soy sauce, hoisin sauce, and hot water. Add sauce to the succotash stir-fry and stir to combine.
Serve succotash stir-fry on white rice with sliced pork loin on top. Garnish with sesame seeds and scallion.
Optionally: Mix up a little extra sauce with 1 part soy sauce, 1 part hoisin, and 1 part hot water and drizzle over the dish.