Molasses-Glazed Pork Tenderloin with Edamame

Karry Hosford
  • Yield: 4 servings


1/4cup finely chopped prosciutto or 2 slices bacon, coarsely chopped
2cups edamame
1/2cup chopped onion
3/4cup water
1tablespoon olive oil
1-- (16-ounce) pork tenderloin
3/4cup orange juice
3tablespoons molasses
1teaspoon cornstarch
1/2teaspoon salt
1/4teaspoon pepper
2tablespoons 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 for The Soyfoods Council.

Nutritional Info *per serving

  • Calories 372
  • Fat 12g
  • Saturated Fat 2.4g
  • Polyunsaturated Fat 0.8g
  • Monounsaturated Fat 4.2g
  • Cholesterol 86mg
  • Sodium 657mg
  • Carbohydrate 28g
  • Fiber 4.4g
  • Protein 36g