Molasses-Glazed Pork Tenderloin with Edamame
- Yield 4 servings
The rich, sweet flavor of this pork goes perfect with collard greens and Cheddar cornbread.
- 1/4 cup finely chopped prosciutto or 2 slices bacon, coarsely chopped
- 2 cups edamame
- 1/2 cup chopped onion
- 3/4 cup water
- 1 tablespoon olive oil
- 1 -- (16-ounce) pork tenderloin
- 3/4 cup orange juice
- 3 tablespoons molasses
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh parsley
- Heat a large skillet over medium high heat; add prosciutto and onion. Cook 5 minutes or until proscuitto is crispy and onions are browned. Remove from pan, set aside.
- Add oil to same skillet; cook tenderloin in hot oil over medium-high heat 4 to 5 minutes or until just barely pink in center, turning once.
- Meanwhile, in a small bowl stir together orange juice, molasses, cornstarch, salt and pepper. Add to meat in skillet. Cook and stir until thickened and bubbly. Cook and stir about 2 minutes more. Stir beans and proscuitto mixture into skillet mixture, cook 7 minutes.
Adapted from Better Homes and Gardens for The Soyfoods Council.