Applewood Smoked Pork Loin with Roasted Corn & Mexican Cheese Skillet

Ingredients

• 1.25 lbs Smithfield Applewood Smoked Bacon Dry Rubbed Pork Loin Filet
• 1 bag Birds Eye Steamfresh Super Sweet Corn
• 1 cup Sargento Off the Block Fine Cut 4 Cheese Mexican Blend
• 1 medium onion, diced
• 1 tbsp olive oil
• ½ tsp cumin
• Salt and pepper to taste

Steps

1. Cut pork loin into ¾-inch thick medallions.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add diced onion and cook 2–3 minutes until softened. Push to the side.
4. Add pork medallions to skillet and cook 3–4 minutes per side until golden brown. Season with salt, pepper, and cumin.
5. Add frozen corn directly to skillet. Stir and cook 4–5 minutes until corn is heated through.
6. Reduce heat to low. Sprinkle Mexican cheese blend evenly over the entire skillet.
7. Cover and cook 1–2 minutes until cheese melts. Serve immediately.