Citrusy Pork Tenderloin
with Wild Rice and Kale
This meal combines sweet cranberries and orange tang with savory pecans, scallions, and kale. A quick toss with nutty wild rice bulks up this hearty and nutritious base for the juicy pork tenderloin.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Pork Tenderloin
1 ounce
Dried Cranberries
½ cup
Wild Rice
1 ounce
Pecans
(Contains Tree Nuts)
2 unit
Scallions
2 tablespoon
White Wine Vinegar
1 unit
Orange
1 unit
Veggie Stock Concentrate
4 ounce
Tuscan Kale
Not included in your delivery
unit
Salt
unit
Pepper
1 tablespoon
Olive Oil
1 teaspoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 375 degrees. Bring 1½ cups water to a boil in a small pot. Add wild rice, reduce to a simmer, cover, and cook until tender, about 20 minutes. Drain and set aside.
Thinly slice scallions. Halve and juice orange into a small bowl. Remove ribs and stems from kale. Thinly slice leaves.
Heat a drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel, and season on all sides with salt and pepper. Sear until golden brown, about 2 minutes per side. Transfer to a baking sheet, and roast until cooked to desired doneness, 10-15 minutes. Remove from oven and rest.
In a large bowl, combine 1 TBSP vinegar with half the orange juice. Whisk in a large drizzle of olive oil, and season with salt and pepper. Add kale and massage dressing into leaves with hands. Add cooked rice, cranberries, pecans, and scallions. Toss to combine.
Add remaining orange juice, ¼ cup water, and stock concentrate to same pan used to cook pork. Simmer until thickened and reduced by half, 2-3 minutes. Add 1 tsp butter, and season with salt and pepper.
Slice pork into medallions. Plate salad, top with pork medallions, and spoon pan sauce over.
