Orange Pork Tenderloin

12 oz pork tenderloin
1 oz dried cranberries
3/4 C. wild rice (I've seen par-boiled or even heat and serve~)
1 oz pecans
2 green onions
2 Tb. white wine vinegar
1 orange
1 Tb. honey
1 Tb. vegetable broth concentrate
a bunch of kale (Tuscan)
2 Tb. olive oil - divided
1 tsp. butter

Boil the wild rice until tender. Thinly slice onions. Juice the orange into a prep bowl. Remove ribs from kale and slice into ribbons. In an oven safe pan, heat olive oil. Pat pork tenderloin dry on paper towel, and salt and pepper both sides. Sear pork tenderloin in the pan on each side for about 1-2 minutes. Then transfer pan to oven and roast for 8-10 minutes until pork comes to temp and no longer pink. Set aside to rest. In a salad bowl, combine half the orange juice, vinegar, and honey, and some salt and pepper. Whisk in 1 Tb. olive oil. Once combined, add rice, cranberries, kale, and scallions. Toss to combine. Plate the salad first. Back to the skillet. Add the remaining orange juice, 1/4 C water, and stock concentrate. Heat and whisk. Reduce by half. Add the pat of butter and stir until creamy. If you reduce it too much it gets chewy, loses its orange color, and it isn't bad, but it does not look pretty.