Pork Tenderloin a L'Orange

🥘 Ingredients

• butter
  1 tsp
• dried cranberries
  2 oz
• honey
  2 tbsp
• olive oil
  2 tbsp
• orange
  1 unit
• pecans
  2 oz
• pork tenderloin
  1 unit
• tuscan kale
  10 oz
• veggie stock concentrate
  1 unit
• white wine vinegar
  2 tbsp
• wild rice
  1½ cups

🍳 Cookware

• small pot
• small bowl
• large pan
• baking sheet
• large bowl

1. 

   1

   Preheat oven to 375°F. Bring 1½ cups water to a boil in a small pot . Add wild rice , reduce to a simmer, and cover. Cook until tender ⏱️ 25 minutes , then drain.

   wild rice: 1½ cups
2. 

   2

   Wash and dry all produce. Remove stems and large ribs from tuscan kale and discard. Thinly slice leaves. Halve orange , then squeeze juice into a small bowl .

   tuscan kale: 10 oz, orange: 1 unit
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Pat pork tenderloin 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.

   olive oil: 2 tbsp, pork tenderloin: 1 unit
4. 

   4

   Add half the orange juice, 1 tbsp white wine vinegar , and 1 tsp honey 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 , and pecans and toss to combine.

   white wine vinegar: 2 tbsp, honey: 2 tbsp, dried cranberries: 2 oz, pecans: 2 oz
5. 

   5

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

   veggie stock concentrate: 1 unit, butter: 1 tsp
6. 

   6

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