- 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)
- 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
Gently pound pork slices to 1/2-inch-thick medallions with a meat mallet or the heel of your hand.
Combine garlic, rosemary, and 1/2 teaspoon salt in a small bowl.
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.
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.