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)
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.
This was quite good. Did not bother to slice the tenderloin into medallions. Instead I kept it whole, seared it on the stovetop and then finished it in the oven. Easy! The edamame was a nice twist in the succotash. Dish was well received by the whole family and I will make again
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