Pork Tenderloin with Wild Rice Pilaf

Ingredients

• 2 1-lb Pork tenderloin
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1 tbsp Rosemary
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Wild rice
• 2 cups Vegetable broth
• 1/2 cup Dried cranberries
• 1/4 cup Chopped pecans
• 2 tbsp Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Rub pork tenderloin with olive oil, minced garlic, rosemary, salt, and pepper.
3. 3Sear pork tenderloin in a hot skillet over medium-high heat for 2-3 minutes per side, until browned.
4. 4Transfer pork tenderloin to a baking sheet and bake for 20-25 minutes, or until internal temperature reaches 63°C.
5. 5Let rest for 10 minutes before slicing.
6. 6While pork is baking, rinse wild rice.
7. 7In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for 40-50 minutes, or until rice is tender and liquid is absorbed.
8. 8Stir in dried cranberries, pecans, and parsley.
9. 9Serve sliced pork tenderloin over wild rice pilaf.

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