Balsamic Pork Tenderloin with Multigrain Pilaf

Tender balsamic-roasted pork tenderloin served alongside a nutty, flavorful multigrain pilaf with kale, cranberries, green onions, and toasted almonds for a wholesome, elegant meal.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

1½ pounds pork tenderloin, silver skin removed

1 teaspoon salt, divided

½ teaspoon pepper

2 tablespoons plus 1 teaspoon olive oil, divided

1 large clove garlic, minced

1 teaspoon dried rosemary, crushed

1 cup chicken broth

½ cup balsamic vinegar

½ cup slivered almonds

4½ cups 33%-less-sodium chicken broth

½ cup uncooked wild rice, rinsed and drained

½ cup uncooked farro, rinsed and drained

½ cup uncooked long-grain brown rice, rinsed and drained

3 cups kale leaves

½ cup dried cranberries

3 green onions, sliced

1 tablespoon honey

1 tablespoon butter

Directions

Preheat oven to 425°F. Season pork tenderloin with ½ teaspoon salt and pepper.
In an oven-going skillet, heat 2 tablespoons olive oil over medium- high heat. Cook pork for 1 to 2 minutes on all sides until well-browned.
Remove from heat; stir in garlic and rosemary. Add broth and vinegar Place skillet in oven. Roast pork for 15 to 20 minutes or until internal temperature reaches 145°F. Let rest 5 minutes before slicing, reserving liquid in skillet.
Meanwhile, in a large saucepan, cook almonds in 1 teaspoon olive oil over medium heat for 4 to 5 minutes or until lightly browned. Remove almonds with a slotted spoon; set aside. For pilaf, add chicken broth to same saucepan. Bring to boiling. Add wild rice. Simmer, covered, for 30 minutes.
Add farro and brown rice. Simmer; uncovered, for 30 to 40 minutes more or until most of the broth is absorbed and rice is tender.
Remove from heat; stir in kale, cranberries, green onions and toasted almonds. Cover and keep warm.
Stir honey into balsamic liquid in skillet; bring mixture to boiling. Gently boil until reduced to about ½ cup. Stir in butter until melted. Serve balsamic sauce over sliced pork alongside pilaf.