- 25 min
Allergens: Dairy, Nut, Soy, Sulphite, Wheat
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.
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
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
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
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.