Roasted Pork Tenderloin with Wild Rice Salad for 2 12 oz. Pork Tenderloin 1 oz. dried cranberries 3/4 Cup Wild Rice 1 oz. Pecans 2 Scallions 2 T White Wine Vinegar 1 Orange 1 T Honey 1 Packet Vegetable Stock Concentrate 1 Bunch of Kale 2 T Olive Oil 2 t Butter Salt and Pepper Preheat oven to 375 degrees. Place the rice in a pot with 2 cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, and cook for 20-25 minutes, until tender. Drain and set aside. Thinly slice the scallions, juice the orange. Remove the ribs and stems from the Kale and thinly slice. Heat 1 T oil in a pan over medium heat. Season the pork tenderloin with salt and pepper. Sear the pork for 2 minutes on each side, until browned on all sides. Transfer to a baking sheet and roast in the oven for 8-10 minutes, or until barely pink on the inside. Set aside to rest. In a large bowl, combine white wine vinegar, honey , and half the orange juice. Season with salt and pepper. Slowly whisk in 2 T of olive oil. Once combined, add the rice, kale, cranberries, pecans, and scallions. Toss to combine. In the same pan you cooked the pork in, add the remaining orange juice, 1/4 cup water, and the stock concentrate. Simmer over medium heat until the liquid is reduced by half. Add a pat of butter and swirl it into the sauce until it is thoroughly incorporated. Thinly slice the pork against the grain. Serve over the wild rice salad. Drizzle with the pan sauce on top.
Posted on: Tue, 30 Dec 2014 02:41:41 +0000
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