Pork Medallions with Spring Succotash

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Pork Medallions with Spring Succotash Recipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

We substituted protein-rich edamame for corn in this fast succotash, a great side that would also be lovely with simply baked fish or grilled chicken. You can thaw the edamame quickly by placing in a colander and rinsing under warm water for a few seconds.

Serves 4 (serving size: about 3 ounces pork, 3/4 cup edamame mixture, and 2 tablespoons sauce)


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1 (1-pound) pork tenderloin, trimmed and cut into 1-inch-thick slices
2 teaspoons minced fresh garlic
2 teaspoons minced fresh rosemary
3/4 teaspoon kosher salt, divided
1 1/2 tablespoons extra-virgin olive oil, divided
1/2 cup dry white wine
1/2 cup unsalted chicken stock (such as Swanson)
1 tablespoon unsalted butter
1 cup halved and thinly sliced carrots
1/2 cup finely diced white onion
3 tablespoons water
1/2 teaspoon freshly ground black pepper
2 cups frozen shelled edamame, thawed
1/4 cup chopped green onions (white and light green parts)


Hands-on: 22 Minutes
Total: 22 Minutes

1. Gently pound pork slices to 1/2-inch-thick medallions with a meat mallet or the heel of your hand.

2. Combine garlic, rosemary, and 1/2 teaspoon salt in a small bowl.

3. Heat a large skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add pork to pan; cook 4 minutes without turning. Turn and cook 3 minutes or until desired degree of doneness. Remove pork from pan; keep warm. Return pan to medium heat. Add garlic mixture; sauté 1 minute or until fragrant. Add wine and stock; cook 30 seconds or until reduced to 1/2 cup, scraping pan to loosen browned bits. Remove pan from heat; stir in butter.

4. Heat a large nonstick skillet over medium heat. Add remaining 1 1/2 teaspoons oil; swirl to coat. Add carrot and white onion; cook 2 minutes. Stir in remaining 1/4 teaspoon salt, 3 tablespoons water, and pepper. Cover and cook 2 minutes or until carrot is crisp-tender. Stir in edamame and green onions; cook 3 minutes or until thoroughly heated. Divide edamame mixture among 4 plates. Top each serving with pork and sauce.

Created date

March 2015

Nutritional Information

Calories 313
Fat 13.3 g
Satfat 3.7 g
Monofat 6 g
Polyfat 2.2 g
Protein 31 g
Carbohydrate 12 g
Fiber 4 g
Cholesterol 81 mg
Iron 3 mg
Sodium 466 mg
Calcium 72 mg