---
title: Pork Tenderloin a L'Orange
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-tenderloin-a-lorange-59712a1d51d3f12b335f76a2
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Tree Nuts
  - Milk
tags:
  - Gluten Free
rating: 4.0
rating_count: 5400
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Hearty yet bright citrus profile
  - theme: Meal type
    text: Satisfying for dinner or lunch leftovers
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/pork-tenderloin-l-orange.avif"
---
Preheat oven to 375°F. Bring 1½ cups water to a boil in a #small pot{}. Add @wild rice{1½%cups}, reduce to a simmer, and cover. Cook until tender ~{25%minutes}, then drain.

Wash and dry all produce. Remove stems and large ribs from @tuscan kale{10%oz} and discard. Thinly slice leaves. Halve @orange{1%unit}, then squeeze juice into a #small bowl{}.

Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Pat @pork tenderloin{1%unit} dry with a paper towel, then season all over with salt and pepper. Add to pan and sear until browned, about 2 minutes per side. Transfer to a #baking sheet{}. Roast in oven until cooked to desired doneness ~{10%minutes}. Let rest ~{5%minutes} after removing from oven.

Add half the orange juice, 1 tbsp @white wine vinegar{2%tbsp}, and 1 tsp @honey{2%tbsp} to a #large bowl{} and stir to dissolve. Whisk in a large drizzle of olive oil. Season with salt and pepper. Add tuscan kale to bowl and toss. Massage with hands until leaves are softened and wilted. Add cooked wild rice, @dried cranberries{2%oz}, and @pecans{2%oz} and toss to combine.

Add remaining orange juice, ¼ cup water, and @veggie stock concentrate{1%unit} to pan used for pork over medium-high heat. Let simmer until reduced by half ~{2%minutes}. Add a small pat of @butter{1%tsp} and stir to melt. Season with salt and pepper.

Slice pork tenderloin crosswise into round medallions. Divide salad between plates, then top with pork. Drizzle sauce over pork and serve.