Molasses-Glazed Pork Tenderloin with Edamame

  • Yield 4 servings

The rich, sweet flavor of this pork goes perfect with collard greens and Cheddar cornbread.

Karry Hosford


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


  1. 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.
  2. 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.
  3. 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, courtesy of The Soyfoods Council



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