Pork Tenderloin a l'Orange

🥘 Ingredients

• butter
  2 tsp
• dried cranberries
  2 oz
• honey
  1 tsp
• olive oil (divided)
  2 tbsp
• orange
  2 unit
• paper towels
• pecans
  2 oz
• pepper
• pork tenderloin
  24 oz
• salt
• tuscan kale
  8 oz
• veggie stock concentrate
  2 unit
• water
  1½ cup, ¼ cup
• white wine vinegar
  1 tbsp
• wild rice
  1 c

🍳 Cookware

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

1. 

   1

   Preheat oven to 375 degrees. Bring water to a boil in a small pot . Add wild rice , reduce to a simmer, and cover. Cook until tender, ⏱️ 25-30 minutes , then drain.

   water: 1½ cup, wild rice: 1 c
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: 8 oz, orange: 2 unit
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Pat pork tenderloin dry with paper towels , then season all over with salt and pepper . Add to the pan and sear until browned, ⏱️ 2 minutes per side. Transfer to a baking sheet . Roast in the oven until cooked to desired doneness, ⏱️ 10-15 minutes . Let rest ⏱️ 5 minutes after removing from the oven.

   olive oil: 2 tbsp (divided), pork tenderloin: 24 oz, paper towels, salt, pepper
4. 

   4

   Add half the orange juice, white wine vinegar , and honey (we chose more vinegar and honey) to a large bowl and stir to dissolve. Whisk in a large drizzle of olive oil. Season with salt and pepper. Add the kale and toss to coat. Massage with hands until the leaves are softened and wilted. Add cooked rice, dried cranberries , and pecans ; toss to combine.

   white wine vinegar: 1 tbsp, honey: 1 tsp, dried cranberries: 2 oz, pecans: 2 oz
5. 

   5

   Add remaining orange juice, water , and veggie stock concentrate to the pan used for the pork over medium-high heat. Let simmer until reduced by half, ⏱️ 2-3 minutes . Add a small pat of butter , and stir to melt. Season with salt and pepper.

   water: ¼ cup, veggie stock concentrate: 2 unit, butter: 2 tsp
6. 

   6

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