Preheat oven to 375 degrees. Bring 11/2 cups water to a boil in a small pot. Add wild rice, reduce to a simmer, and cover. Cook until tender, 25-30 minutes, then drain.

Wash and dry all produce. Remove stems and large ribs from kale and discard. Thinly slice leaves. Halve orange, then squeeze juice into a small bowl.

Heat a drizzle of olive oil in a large pan over medium-high heat. Pat pork dry with a paper towel, then season all over with salt and pepper. Add to pan and sear until browned, about 2 minutes per side. Transfer to a baking sheet. Roast in oven until cooked to desired doneness, 10-15 minutes. Let rest 5 minutes after removing from oven.

Add half the orange juice, 1 TBSP vinegar, and 1 tsp honey (we sent more vinegar and honey) to a large bowl and stir to dissolve. Whisk in a large drizzle of olive oil. Season with salt and pepper. Add kale to bowl and toss. Massage with hands until leaves are softened and wilted. Add cooked rice, cranberries, and pecans and toss to combine.

Add remaining orange juice, 1/4 cup water, and stock concentrate to pan used for pork over medium-high heat. Let simmer until reduced by half, 2-3 minutes. Add a small pat of butter (we used 1 tsp) and stir to melt. Season with salt and pepper.

Slice pork crosswise into round medallions. Divide salad between plates, then top with pork. Drizzle sauce over pork and serve.