Citrus-Glazed Pork Tenderloin with Wild Rice and Kale Salad

This vibrant dish brings together tender pork tenderloin with a bright orange pan sauce and a hearty wild rice salad. The salad combines nutty wild rice, Tuscan kale, sweet dried cranberries and crunchy pecans, all tossed in a zesty orange vinaigrette. It’s a balanced meal that’s both satisfying and refreshing.

The pork is seared to golden perfection, then finished in the oven until juicy. A simple pan sauce made with orange juice and stock concentrate adds a glossy, flavorful finish. Perfect for a weeknight dinner that feels special.

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Ingredients

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.5 cup Wild RiceView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Tuscan KaleView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F. In a small pot, bring 1½ cups water to a boil. Add wild rice, reduce heat to low, cover and simmer until tender, about 20 minutes. Drain any excess water and set aside.
2. While rice cooks, thinly slice scallions. Halve the orange and squeeze juice into a small bowl. Remove tough ribs from kale and thinly slice the leaves.
3. Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Pat pork tenderloin dry with paper towels and season all over with salt and pepper. Sear until golden brown, about 2 minutes per side. Transfer skillet to oven and roast until pork reaches desired doneness (145°F for medium), 10-15 minutes. Remove and let rest 5 minutes.
4. In a large bowl, whisk together 1 tablespoon white wine vinegar, half the orange juice and a drizzle of olive oil. Season with salt and pepper. Add sliced kale and massage dressing into leaves with your hands until softened. Add cooked wild rice, dried cranberries, pecans and scallions. Toss to combine.
5. Return the skillet used for pork to medium heat. Add remaining orange juice, ¼ cup water and veggie stock concentrate. Simmer, scraping up browned bits, until sauce thickens and reduces by half, 2-3 minutes. Remove from heat and whisk in butter. Season with salt and pepper.
6. Slice pork into medallions. Divide salad among plates, top with pork and spoon pan sauce over the top.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but cooking times will vary. Brown rice or a wild rice blend would work well.

How do I know when the pork is done?

Use an instant-read thermometer: 145°F for medium. The pork will continue to cook slightly while resting.

Can I make this dairy-free?

Yes, simply omit the butter or substitute with a dairy-free alternative.