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Citrusy Pork Tenderloin

Citrusy Pork Tenderloin

with Wild Rice and Kale

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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.

Tags:Gluten-free
Allergens:Tree NutsMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Pork Tenderloin

1 ounce

Dried Cranberries

½ cup

Wild Rice

1 ounce

Pecans

(ContainsTree 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

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate73 g
Sugar19 g
Dietary Fiber10 g
Protein52 g
Cholesterol289 mg
Sodium289 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
Utensilsarrow down iconarrow down icon
Small pot
Strainer
Small Bowl
Baking Sheet
Large Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

Thinly slice scallions. Halve and juice orange into a small bowl. Remove ribs and stems from kale. Thinly slice leaves.

3

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.

4

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.

5

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.

6

Slice pork into medallions. Plate salad, top with pork medallions, and spoon pan sauce over.