Wash and dry all produce. Preheat oven to 375 degrees. Bring 11/2 cups water to a boil in a small pot. Add wild rice, reduce to a simmer, cover, and cook until tender, about 20 minutes. Drain and set aside.

Thinly slice scallions. Halve and juice orange into a small bowl. Remove ribs and stems from kale. Thinly slice leaves.

Heat a drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel, and season on all sides with salt and pepper. Sear until golden brown, about 2 minutes per side. Transfer to a baking sheet, and roast until cooked to desired doneness, 10-15 minutes. Remove from oven and rest.

In a large bowl, combine 1 TBSP vinegar with half the orange juice. Whisk in a large drizzle of olive oil, and season with salt and pepper. Add kale and massage dressing into leaves with hands. Add cooked rice, cranberries, pecans, and scallions. Toss to combine.

Add remaining orange juice, 1/4 cup water, and stock concentrate to same pan used to cook pork. Simmer until thickened and reduced by half, 2-3 minutes. Add 1 tsp butter, and season with salt and pepper.

Slice pork into medallions. Plate salad, top with pork medallions, and spoon pan sauce over.