Pork Tenderloin with Orange-Ginger Sauce

with a Spinach and Cranberry Wild Rice

  • 25 min
High in fiber
Pork
High Protein
Low Sodium
In this delicious autumn recipe, we suggest combining orange and cranberry for a delightful mix of flavours. A tasty ginger and orange sauce covers our pork tenderloin, which is served with a mixture of wild rice with spinach, pecans, green onions and cranberries.

Allergens: Dairy, Nut, Soy, Sulphite, Wheat
Roasted Pork Tenderloin with Orange-Ginger Sauce

Ingredients

1
Orange(s)
14 ml
Honey
8 g
Ginger
90 g
Baby Spinach
1 tbsp
Butter (not included)
1
Pork Tenderloin(s)
1/2 cup(s)
Water (not included)
2 tbsp
Pecans
2 tbsp
Dried Cranberries
1 tbsp
White Wine Vinegar
2
Green Onion(s)
11 g
Demi-Glace Sauce Base
3/4 cup(s)
Wild Rice Mix
Nutritional facts
Per serving
Amount / Serving
Calories
676 kcal
Total fat
15 g
Saturated Fat
3 g
Sodium
436 mg
Total Carbohydrate
92 g
Fiber
8 g
Sugar
14 g
Proteins
45 g

Instructions

Cook the rice
1

Cook the rice

Preheat the oven to 375°F

Bring salted 1.5 cups water (double for 4 ppl.) and rice to a boil in a pot over high heat. Reduce the heat to low, cover and simmer for 25 minutes or until all water has been absorbed.

Cook the pork
2

Meanwhile, cook the pork tenderloin

In a large pan, heat 1 Tbsp of olive oil (double for 4 ppl.) over medium-high heat. Season the pork tenderloin with salt and pepper. Sear in the pan for 2-3 minutes per side, then transfer to a baking sheet lined with parchment paper. Roast in the oven for 15 minutes or until the internal temperature of the pork reads 160°F

Prepare the ingredients
3

Meanwhile, prepare the ingredients

Thinly slice the green onions.

Peel and mince the ginger.

Roughly chop the spinach.

Cut the orange in half and extract juice.

Continue the rice
4

Continue the rice

Stir the spinach into the rice pot, cover and let the spinach wilt.

In a large bowl, whisk the white wine vinegar, the honey, half of the orange juice and 2 Tbsp of olive oil (double for 4 ppl.).

Finish the rice
5

Finish the rice

Stir the rice and spinach into the bowl with the vinaigrette. Stir in cranberries, pecans and green onions. Season with salt and pepper.

Serve
6

Prepare orange sauce and serve

In the pan used to cook the pork, heat the remaining orange juice, demi-glace powder, minced ginger and 1/2 cup of water (double for 4 ppl.). Simmer over medium-high heat to reduce. Stir in 1 Tbsp of butter (double for 4 ppl.). Slice pork. Divide rice into plates, top with sliced pork and drizzle with sauce.