Preheat oven to 400ºF.
Combine pork and teriyaki sauce in a plastic resealable bag or bowl. Marinate for 1 to 3 hours in refrigerator, remove from marinade and pat dry.
In a large saucepan, bring 1 1/2 cups of water and 1 tablespoon oil to a boil. Stir in the rice, return to a boil, then cover the pot, lower the heat and simmer until the rice is cooked through, 15-18 minutes. Add the edamame and scallions the last 5 minutes of cook time.
In a large, cast-iron skillet over medium-high heat with 2 turns of the pan of EVOO, sear the tenderloins until brown on each side, about 2 minutes per side. Transfer to oven to finish cooking through, about 10-15 minutes.