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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Ratings & Reviews

Solid weekday recipe

May 31, 2015
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