Maple Soy Glazed Pork Tenderloin with Rice + Edamame

Mince the garlic cloves and add to a bowl. Stir together the maple, soy sauce, and dijon in a bowl with the garlic. Add 3 Tablespoons of water.

Use the smallest baking dish you have that fits the length of the pork loin in it. You can fold the very end of the tail under itself to make an even thickness. Sprinkle the pork with ½ teaspoon of salt and arrange in the pan. Spoon the glaze over top, reserving 1 Tablespoon of glaze. Place in the oven and roast for 8 minutes.

While that gets started, steam the rice. Combine the rice, water, and ½ teaspoon of salt in a pot with a fitted lid. Bring to a boil, then stir well and reduce the heat to low. Cover and steam for 16 minutes without checking on it. When done, open the lid and stir in 1 - 2 teaspoons of butter to taste, rice can hang out on the stove until you’re ready.

You can either steam the edamame on the stovetop - or place in a microwaveable bowl with a bit of water and heat that way. They’re fully cooked, you just need to warm them through. Check the package for instructions as well.

Wash and slice radishes into rounds. Set aside.

After 8 minutes of roasting, use tongs to roll the tenderloin over in the pan. Tip the pan and use a spoon to pick up the glaze and baste it over the top. Now add the reserved bit of glaze to the top. Return pork to the oven and cook for another 8 - 14 minutes or until the pork is cooked through - just firm, a little pink in the center, or 140 degrees if you use a thermometer. Remove from the oven and place the pork on a cutting board. Into the baking dish whisk 2 - 3 teaspoons of butter to turn the glaze into sauce.

Slice the pork. Plate over a scoop of rice with edamame on the side. Top with radishes. Spoon the sauce over top generously. If you have green onion (or cilantro or basil), sprinkle some on top.