Lite Fare Favorites!

You guys… The folks over at Cooking Light have seriously outdone themselves with some of their recent published recipes – so much so, we had to share one of our top favorite finds from the May 2015 issue with you!

When warm weather hits the city, we really don’t want to weigh ourselves down with rich, heavy meals, not to mention all those added calories that come along with them. Lightening up our evening meals has been a goal of ours as of late and this dish makes that super simple – it’s the latest addition to our rotation of lite fare favorites:

Pork Medallions with Spring Succotash


1 (1-pound) pork tenderloin, trimmed and cut into 1-inch-thick slices
2 teaspoons minced fresh garlic
2 teaspoons minced fresh rosemary
3/4 teaspoon kosher salt, divided
1 1/2 tablespoons extra-virgin olive oil, divided 
1/2 cup dry white wine 
1/2 cup unsalted chicken stock
1 tablespoon unsalted butter
1 cup halved and thinly sliced carrots
1/2 cup finely diced white onion 
3 tablespoons water 
1/2 teaspoon freshly ground black pepper
2 cups frozen shelled edamame, thawed
1/4 cup chopped green onions (white and light green parts)


1. Gently pound pork slices to 1/2-inch-thick medallions with a meat mallet or the heel of your hand.

2. Combine garlic, rosemary, and 1/2 teaspoon salt in a small bowl.

3. Heat a large skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add pork to pan; cook 4 minutes without turning. Turn and cook 3 minutes or until desired degree of doneness. Remove pork from pan; keep warm. Return pan to medium heat. Add garlic mixture; sauté 1 minute or until fragrant. Add wine and stock; cook 30 seconds or until reduced to 1/2 cup, scraping pan to loosen browned bits. Remove pan from heat; stir in butter.

4. Heat a large nonstick skillet over medium heat. Add remaining 1 1/2 teaspoons oil; swirl to coat. Add carrot and white onion; cook 2 minutes. Stir in remaining 1/4 teaspoon salt, 3 tablespoons water, and pepper. Cover and cook 2 minutes or until carrot is crisp-tender. Stir in edamame and green onions; cook 3 minutes or until thoroughly heated. Divide edamame mixture among 4 plates. Top each serving with pork and sauce.

*Jill’s Tip – Make sure the pan is quite hot when you initially add the medallions. This will ensure proper browning of the protein and give you all those leftover brown bits in the bottom of the pan, ensuring excellent sauce flavor! 

Not only is this a super tasty, hearty meal, it’s a fantastic use for frozen edamame, one of our favorite, versatile ingredients for any time of the year!

DSC_0025We served this up on our new/old Asian-inspired blue and white china and it truly popped. A treat for the eyes and mouth!

Hopefully this inspires you to try this dish, or another lightened version of your favorite weeknight dinner – you may even feel good enough for a nice, leisurely post-dinner walk after such a smart and healthful meal!