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 (such as Swanson)
• 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; saute 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.

pork tenderloin, fresh garlic, fresh rosemary, kosher salt, extravirgin olive oil, white wine, chicken, unsalted butter, carrots, white onion, water, freshly ground black pepper, green onions

Taken from www.myrecipes.com/recipe/pork-medallions-spring-succotash (may not work)