1 Porc tenderloin (1-1.5Lb / 500-700g), trimmed of fat
2 Tbsp / 30 ml canola oil
Salt & Pepper
2 garlic cloves, minced
2 bunches scallions, white part sliced thin
2 cups / 500 ml Dainty Brown rice
¼ cup / 63 ml hoisin sauce
1 cup / 250 ml dried cranberries
3 cups / 750 ml chicken stock
2 Tbsp fresh cilantro (or Parsley), chopped fine
Preheat the oven to 375°F / 190°C
Choose a large casserole dish you can use on stove top and in the oven - with a lid.
Season the tenderloin generously with salt and pepper.
On the stovetop heat the casserole dish with the oil on medium/high. Add the tenderloin and sear on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.
In the same pot, add the garlic and green onions and sauté for 30 seconds. Add the rice and continue cooking for 1 more minute.
Stir in the hoisin sauce, cranberries and chicken stock and bring to a simmer.
Nestle the pork tenderloin on top of the rice and cover the pot. Place the whole pot in the oven for 25 minutes.
When done, remove and allow to sit for 10 minutes.
Remove the pork and slice into medallions and serve with the rice. Garnish with a sprinkle of chopped cilantro or parsley.