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Pork Medallions with Spring Succotash

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

Hands-on time 22 mins
Total time 22 mins

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

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.


  • 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)

Nutrition 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

How to Make It

  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.