Teriyaki Pork with Edamame Scallion Rice
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
How to Make a Strawberry Negroni | John Cusimano
How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray
Justin Long on Directing His First Movie, Lady of the Manor + Th…
How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Oven Fried Chicken
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
See Rachael's Italian Dream Home In First Look At New Facebook W…
How to Make Spinach Ricotta Gnudi with Tomato Sauce and Crispy G…
How To Make Chicken Cacciatore | Rachael Ray
We Tried The TikTok Watermelon Slicer
How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael …
- EVOO Extra Virgin Olive Oil
- Salt and pepper
- 2 pieces pork tenderloin, trimmed
- 1 cup teriyaki sauce
- 1 cup white rice
- 1 cup shelled edamame
- 1 bunch scallions
Preheat oven to 400F.
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.
When tenderloins are done, remove from pan and place on a cutting board. Tent with foil to let the meat rest, about 5 minutes
Serve tenderloins over edamame scallion rice.