Asian style tenderloin and edamame!
These are simple, yet super flavorful recipes! You’ll marinate the tenderloin overnight, bake, and then prepare the young soybeans, also known as Edamame, during the pork tenderloin’s 10 minute “rest.” So easy!
FOR THE TENDERLOIN: from AllRecipes.com
For best results, marinate the pork at least 8 hours (overnight is best) and flip it after 4 hours.
1/3 cup lite soy sauce
1/4 cup sesame oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1.5 tablespoons Asian chile paste
1 .5 teaspoons pepper
1 (3 pound) fat-trimmed pork tenderloin
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
Roast in a preheated oven 30-45 minutes.
Remove, and let stand 5 to 10 minutes before carving.
During the 10 minute “rest,” prepare the soybeans!
FOR THE YOUNG SOYBEANS (EDAMAME): from AllRecipes.com
1/4 cup water
3 cloves garlic, minced
1 (16 ounce) package frozen edamame with or without the pod
1/4 cup teriyaki sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons sesame seeds
Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, cover with a tight fitting lid, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. *Optional: Sprinkle with sesame seeds or sunflower kernels to serve!
I hope you enjoy these recipes as much as we do! While I wasn’t familiar with “Edamame” growing up, I’ve always been familiar with soybeans and seeing them grow throughout our State. Soybeans are an important crop in Arkansas. For recipes for diy soymilk, edamame, soy nuts, tofu, and more, watch P. Allen Smith via TheMiracleBean.com.
See you in the blogosphere!
~Amber Hamilton Henson
This link was tweeted by the Arkansas Soybean Promotion board; find them on Twitter at Twitter.com/ArkansasSoybean!
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