Molasses-Glazed Pork Tenderloin with Edamame
This recipe is adapted from one found in Better Homes and Gardens. Its rich, sweet flavor goes perfect with collard greens and cheddar cornbread.
Ingredients 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 tablespoon chopped fresh parsley
Steamed spinach or collard greens (optional)
Instructions Heat a large skillet over medium high heat; add prosciutto and onion. Cook 5 minutes or until prosciutto 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 prosciutto mixture into skillet mixture, cook 7 minutes.
Notes Yield: 4 servings.