Smoked Paprika Turkey Tenderloin w/ Edamame Succotash

Ok...so I adapted this recipe from Clean Eating Magazine. Theirs called for Pork Tenderloin, but I wasn't impressed with my store's selection, so I opted for Turkey Tenderloin. Theirs called for Lima Beans, I switched to Edamame b/c I had it already. Yummy, my husband loved it too!

1 Tbsp. olive oil, divided
3/4 tsp. smoked sweet paprika
1/4 tsp. ground cumin
1/2 tsp sea salt and ground black pepper, divided
1 1/2 lbs. turkey tenderloin, sliced into medallions
1 small white onion, diced
1 red bell pepper, diced
1 cup frozen corn niblets, thawed and drained
1 cup frozen shelled edamame, thawed and drained
2 Tbsp. chopped fresh cilantro

1. Mix 1 tsp. oil, paprika, cumin, 1/4 tsp. sea salt, 1/4 tsp. black pepper in a bowl. Add turkey and mix until well coated, set aside.
2. Heat 1 tsp. oil in a large saute pan on medium high. Add onion and red pepper and saute for 2-3 minutes or until onion is soft and translucent. Add corn and edamame and cook for 3 more minutes. Transfer a bow, toss with cilantro and remaining salt and pepper, keep warm.
3. Wipe the pan with a paper towel. Return to stovetop and heat remaining 1 tsp. oil on medium high. Add turkey to pan and cook for 3 minutes each side or until cooked through.
4. Serve approximately 4 medallions of turkey over 2/3 cup of the succotash.