Juicy Roasted Pork Tenderloin with Wild Rice, Cranberry and Pecan Salad

This roasted pork tenderloin is the centerpiece of a truly special meal. The pork is juicy and tender, with a beautifully browned exterior. It’s served over a wild rice salad that’s bursting with sweet-tart cranberries, crunchy pecans and fresh kale, all tossed in a honey-orange dressing.

The combination of flavors and textures is perfect for holiday gatherings or any time you want to impress. The wild rice salad can be made ahead and the pork roasts quickly, making this an elegant yet manageable dish.

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Ingredients

1 pork tenderloin (about 1 lb)View ingredient guideLike ingredientDislike ingredient

1 cup wild rice blendView ingredient guideLike ingredientDislike ingredient

1/2 cup dried cranberriesView ingredient guideLike ingredientDislike ingredient

1/2 cup pecans, choppedView ingredient guideLike ingredientDislike ingredient

2 cups kale, stemmed and choppedView ingredient guideLike ingredientDislike ingredient

2 scallions, slicedView ingredient guideLike ingredientDislike ingredient

2 tablespoons honeyView ingredient guideLike ingredientDislike ingredient

1 orange, juiced and zestedView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C).
2. Cook wild rice according to package directions; drain and let cool slightly.
3. In a large bowl, combine cooked wild rice, dried cranberries, pecans, kale and scallions.
4. In a small bowl, whisk together honey, orange juice, orange zest and olive oil. Pour over the rice mixture and toss to combine. Season with salt and pepper to taste.
5. Season the pork tenderloin generously with salt and pepper.
6. Heat a large oven-safe skillet over medium-high heat. Add a drizzle of oil, then sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
7. Transfer the skillet to the oven and roast until the internal temperature reaches 145°F (63°C), about 15-20 minutes.
8. Remove from oven and let rest for 5 minutes before slicing.
9. Serve the sliced pork tenderloin over the wild rice salad.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute brown rice or a wild rice blend. Adjust cooking time accordingly.

How do I know when the pork is done?

Use a meat thermometer; the pork is done when it reaches an internal temperature of 145°F (63°C).

Can I make this recipe gluten-free?

Yes, ensure the wild rice blend is gluten-free and use tamari instead of soy sauce if needed. The recipe is naturally gluten-free as written.