Pork Tenderloin with Orange-Ginger Sauce

with a Spinach and Cranberry Wild Rice

  • 25 min
High in fiber
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


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


Cook the rice

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

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

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

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

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.


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.