Recipe fresh from the US – Roasted Pork Tenderloin with Wild Rice SaladDecember 4, 2014
Our friends over in the US have given us this festive recipe to try down under! The meal will surely impress this holiday season. Sweet cranberries, honey, and orange are balanced by savory pecans, spring onion, and kale. Toss it with wild rice, and you’ve got a truly special base for juicy pork tenderloin.
|2 tbs||dried cranberries|
|3/4 cup||wild rice|
|1 bunch||spring onions, sliced|
|2 tbs||white wine vinegar|
|250 ml||vegetable stock|
|1 bunch||kale, thinly sliced|
HelloFresh US Recipe
Preheat oven to 180C.
For the rice
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 15-20 minutes, until tender. Drain and set aside.
For the pork
Heat some oil in an oven-proof pan over medium high heat. Season the pork tenderloin with salt and pepper. Sear the pork for 2 minutes on each side, until brown all around. 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.
For the salad
In a bowl, combine white wine vinegar, honey, and half the orange juice. Season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil. Once combined, add the rice, kale, cranberries, pecans, and spring onions. Toss to combine.
For the sauce
In the same pan you cooked the pork in, add remaining orange juice, ¼ cup water, and the stock. Simmer over medium heat until the liquid is reduced by half. Add 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.