We’ve made it to the eve of 2023! I would like to take this moment to say “Thank you!” to everyone who helped make this year of At Home with Joanna such an enjoyable experience. Whether we have worked together, or you support this website, please know how much it truly means to me. I wish you all nothing but health and happiness, always.
As part of my “life overhaul” in which I am taking care of all the small things that amount to big things, I have been making a point to make healthier meals. At times, this can mean that I alter recipes to make them contain less sodium or fats. Other times, it means that I add a vegetable or two that weren’t originally part of the recipe.
I’ve made several pork loin recipes over the years, and they never disappoint. The following pork with Spring succotash is the perfect mixture of comfort and health. Quite appropriate for a New Year’s Eve dinner, is it not?
Pork with Spring Succotash
Ingredients
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch-thick slices
2 teaspoons minced fresh garlic
2 teaspoons minced fresh rosemary
1 ½ tablespoons extra-virgin olive oil, divided
¾ teaspoon kosher salt, divided
1 cup unsalted chicken stock (such as Swanson)
1 tablespoon unsalted butter
3 tablespoons water
1 cup halved and thinly sliced carrots
½ cup finely diced white onion
½ teaspoon freshly ground black pepper
2 cups frozen shelled edamame, thawed
¼ cup chopped green onions, optional
Directions
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 for 4 minutes without turning. Turn and cook for 3 minutes or until the 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 stock and cook for 30 seconds or until reduced to 1/2 cup, while scraping the pan to loosen browned bits. Remove pan from heat and 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 for 2 minutes. Stir in the remaining 1/4 teaspoon salt, 3 tablespoons water, and pepper. Cover and cook for 2 minutes or until carrots are crisp-tender. Stir in edamame and green onions; cook for 3 minutes or until thoroughly heated. Divide the edamame mixture for each plate and top each serving with the pork and sauce.
