Skip to main content
Pork Tenderloin à L'Orange
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pork Tenderloin à L'Orange

Pork Tenderloin à L'Orange

over a Kale, Pecan, and Wild Rice Salad

Pork loves a good, fruity sauce—it’s known to be charming in cherry and appealing in apple. Here, we’re making it opulent in orange. Tenderloin is drizzled in a citrusy pan sauce and served atop a kale salad studded with pecans, cranberries, and wild rice. The whole dish is hearty enough for dinner, but with a brightness and kick that will do nicely in any leftovers for lunch.

Tags:
Gluten-free
Allergens:
Tree Nuts
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

½ cup

Wild Rice

4 ounce

Tuscan Kale

1 unit

Orange

12 ounce

Pork Tenderloin

1 tablespoon

White Wine Vinegar

1 teaspoon

Honey

1 ounce

Dried Cranberries

1 ounce

Pecans

(Contains: Tree Nuts)

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Butter

(Contains: Milk)

Salt

Pepper

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate74 g
Sugar22 g
Dietary Fiber10 g
Protein49 g
Cholesterol115 mg
Sodium290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Strainer
Small Bowl
Baking Sheet
Large Pan
Paper Towel
Large Bowl

Instructions

Preheat Oven and Cook Rice
1

Preheat oven to 375 degrees. Bring 1½ cups 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.

Prep
2

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

Cook Pork
3

Heat a drizzle of olive oil in a large pan over medium-high heat. Pat pork 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, 10-15 minutes. Let rest 5 minutes after removing from oven.

Toss Salad
4

Add half the orange juice, 1 TBSP vinegar, and 1 tsp honey (we sent 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 kale to bowl and toss. Massage with hands until leaves are softened and wilted. Add cooked rice, cranberries, and pecans and toss to combine.

Make Pan Sauce
5

Add remaining orange juice, ¼ cup water, and stock concentrate to pan used for pork over medium-high heat. Let simmer until reduced by half, 2-3 minutes. Add a small pat of butter (we used 1 tsp) and stir to melt. Season with salt and pepper.

Finish and Plate
6

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

This week's must-try HelloFresh recipes

Peruvian-Style Lomo Saltado

Peruvian-Style Lomo Saltado

Enjoy a multi-dish culinary tour of a new destination!
One-Pan Tilapia with Red Beans & Kale

One-Pan Tilapia with Red Beans & Kale

plus Tomato & Lemon
Southwest Chicken & Bacon Cobb Salad

Southwest Chicken & Bacon Cobb Salad

with Blue Cheese Dressing, Guacamole & Tortilla Chips
Warm Lentil, Kale & Feta Salad

Warm Lentil, Kale & Feta Salad

with Sweet Potato, Caramelized Onion Dressing & Cashews
Easy Cheesy Black Bean Quesadillas

Easy Cheesy Black Bean Quesadillas

with Corn Esquites, Sour Cream & Cilantro
Creamy Lemon-Basil Pork Rigatoni

Creamy Lemon-Basil Pork Rigatoni

with Zucchini
Vegan Tex-Mex Black Bean Couscous Bowls

Vegan Tex-Mex Black Bean Couscous Bowls

with Green Bell Pepper, Guacamole & Cilantro
One-Pan Orange Chicken & Broccoli

One-Pan Orange Chicken & Broccoli

with Dark Meat Chicken, Grain Blend & Chili Flakes
Paprika Chicken Tacos with Fresh Salsa

Paprika Chicken Tacos with Fresh Salsa

plus Creamy Slaw, Sour Cream & Tortilla Chips
Roasted Chicken & Crispy Caesar Broccoli

Roasted Chicken & Crispy Caesar Broccoli

with Sweet Potato, Sour Cream & Parmesan
Cheesy Smashed Burgers

Cheesy Smashed Burgers

with Old Bay Fries, Caramelized Onion & Special Sauce
Brown Sugar Bourbon Pork Chops

Brown Sugar Bourbon Pork Chops

with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans
Dutch Pork Filet with Orange-Dijon Sauce

Dutch Pork Filet with Orange-Dijon Sauce

with Mashed Potatoes, Roasted Carrots & Almonds
Lemony Spaghetti with Brussels Sprouts

Lemony Spaghetti with Brussels Sprouts

sprinkled with Toasted Panko & Scallions
Shawarma-Spiced Chickpea Couscous Bowls

Shawarma-Spiced Chickpea Couscous Bowls

with Roasted Veggies, Pickled Onion & Harissa Yogurt Sauce
Sweet ’n’ Spicy Apricot Pork Chops

Sweet ’n’ Spicy Apricot Pork Chops

with Garlicky Green Beans & Chili-Roasted Carrots
Black Bean & Blue Corn Crunch Burritos

Black Bean & Blue Corn Crunch Burritos

with Pico de Gallo & Lime Crema
Indian-Style Chickpea Coconut Curry

Indian-Style Chickpea Coconut Curry

served with Basmati Rice & topped with Yogurt
Creamy Butternut Squash & Kale Cavatappi

Creamy Butternut Squash & Kale Cavatappi

with Toasted Panko & Parmesan
Thai Coconut Curry Chicken

Thai Coconut Curry Chicken

with Dark Meat Chicken, Bell Pepper & Zesty Rice