Pre-heat the oven to 400ºF.
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, 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 during the last 5 minutes of cook time.
Add 2 tablespoons EVOO to a large, cast iron skillet over medium-high heat, two turns of the pan. Sear the tenderloins until brown on each side, about 2 minutes per side; transfer the skillet to the oven to finish cooking through, about 10-15 minutes.
When the tenderloins are done, remove them from the pan and place on a cutting board. Tent with foil to let the meat rest, about 5 minutes
Serve the tenderloins over the edamame scallion rice.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.