Teriyaki Pork with Edamame Scallion Rice


  • 3 tablespoons extra virgin olive oil (EVOO), divided
  • Salt and pepper
  • 2 pieces pork tenderloin, trimmed
  • 1 cup teriyaki sauce
  • 1 cup white rice
  • 1 cup shelled edamame
  • 1 bunch scallions

Preparation Pre-heat the oven to 400°F. Combine the pork and teriyaki sauce in a plastic resealable bag or bowl. Marinate for 1-3 hours in the refrigerator; remove from the marinade and pat dry. In a large saucepan, bring 1 1/2 cups of water and 1 tablespoon EVOO to a boil. Stir in the rice, ret...

View full recipe at SpringPad


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