Let’s Talk Pork Tenderloin with Wild Rice (and a Little Nostalgia)

Okay, real talk—every time I cook pork tenderloins with wild rice, it’s like the universe gives me an easy win. The smell alone pulls my family into the kitchen like moths to a porch light. Once, I tried making this during a power outage (yep, with a camp stove and a headlamp, like some gritty midwestern daredevil). It probably wasn’t my most elegant effort, but hey, nobody complained and, actually, the rice turned out extra nutty. Anyway, I come back to this dish whenever I want something that feels both a bit fancy and not too fussy—like I’m pretending I’ve got my life together.

Why You’ll Love This (or At Least Why I Do…)

I make this when I want to trick guests into thinking I spent hours in the kitchen (spoiler: I didn’t). My family goes bananas for this because the pork’s always juicy, and the rice soaks up every bit of those herby, savory pan juices—seriously, don’t skip pouring ’em over at the end. Sometimes the hardest part is waiting for it all to come together (I get hangry, okay?). Little tip: If the wild rice takes a bit too long (it sometimes does, no matter what the package says), just enjoy the extra aroma, I guess. It is worth it.

What You’ll Need (And Substitutes, Because Life Happens)

2 pork tenderloins (about 500g each, give or take; my butcher has strong opinions but really, most are fine)
1 1/2 cups wild rice (mix it up with some brown rice if you can’t find straight wild; honestly, I just use whatever’s left in the pantry sometimes)
2 1/2 cups chicken broth (homemade wins, but boxed stuff is perfectly fine—I won’t tell)
3 cloves garlic, minced (or a good squirt of that garlic paste; I cheat when I’m tired)
1 small onion, diced
1/2 cup mushrooms, sliced (optional, unless you’re in my house… then they’re required)
2 tbsp olive oil (butter works in a pinch, just toast the pork a little less aggressively)
1 tsp dried thyme (or fresh if you have it; or, honestly, skip it if the cupboard’s bare)
1 tsp salt (plus a bit more for luck)
1/2 tsp black pepper
A handful of chopped parsley for serving (if you remember—sometimes I forget and nobody misses it)

How I Usually Throw This Together

Set your oven to 400°F (about 200°C if you count like me). Don’t panic about preheating too early; the world won’t end.
Season the pork all over with salt, pepper, and thyme. Really rub it in—this part’s kinda like a spa day for your tenderloin (except, well, for pigs).
In a big ovenproof pan (cast iron, if you’ve got it, but even a mismatched Dutch oven works—see my digression on cookware below), heat the olive oil over medium-high. Sear the pork on all sides until brown—takes around 5 min per side. Might get a bit smoky, and your smoke alarm will probably freak out for fun.
Take the pork out briefly. Add onions, garlic, and mushrooms to the same pan, sauté ’til soft, scraping up the good bits (this is where I always have a tiny taste and burn my tongue, you’d think I’d learn).
Add the wild rice, stir so it gets glossy with everything, then pour in the broth. Bring it to a gentle simmer. Place pork back on top—and if it doesn’t fit perfectly, just squish it in. It’ll be fine.
Cover (or improvise with foil if your pan hates you) and bake for 25 min. Take off the lid, then let it go another 10ish minutes so the top crisps a bit; you want the pork at 145°F inside. Sometimes I poke and check too often because I get nervous.
Let the pork rest outside the pan for at least 5 min. Slice and lay over that bed of wild rice, pour some pan stuff on top, and toss over parsley. Try not to eat it straight out of the pan (no promises).

Stuff I’ve Messed Up (So You Don’t Have To)

If you overcook the pork, it gets tragic. I’ve done it, and it’s like chewing shoe leather. A cheap digital thermometer is a real pal here.
Forgot to rinse the wild rice once. It went a little gummy, but nobody sent it back. Rinsing really does help nip that in the bud.
Oh, and if the rice seems dry, just splash in a bit more broth before you serve. Rescued me more than once!

How I’ve Played Around With This Recipe (Some Hits, a Miss)

Tossed in dried cranberries once for a holiday vibe—kinda sweet, kinda fancy, kids were suspicious. Adults: loved it.
Pine nuts on top? Surprisingly good, adds crunch. Walnuts… eh, not my fave. They went kind of bitter. Wouldn’t repeat.
Swapped out mushrooms for chopped celery—better than expected, gives more crunch if that’s your thing.

Equipment (And a Quick Cookware Tangent)

You’ll want an ovenproof skillet or Dutch oven. But listen, I’ve MacGyver’d this with a battered metal pan and a couple layers of tin foil for a lid. Also, if you don’t have a thermometer, just slice in to check—it’s not a crime if a little juice runs. I rely on Serious Eats’ advice for the best meat thermometers, by the way.

Storing (But… It Rarely Lasts That Long Around Here)

Store leftovers in an airtight box in the fridge for up to 3 days. The rice actually gets more flavorful overnight—this dish almost tastes better on day two (sort of like cold pizza, but fancier?). That said, in my house it’s usually vanished before breakfast. Freezes fine if you remember (I often forget until it’s too late).

How I Like to Serve It (and a Strange Tradition)

I like to cut the pork into thick slices and kind of shingle it over the rice. Drizzle whatever sauce is left on top. Honestly, my cousin insists we keep a bottle of sriracha on the side—so there’s that. For a more round meal, I’ll slap down a rustic salad, maybe toss in some steamed green beans if I’m feeling virtuous. Oh, and sometimes we put little British flags in the pork slices for absolutely no reason—started as a joke, now it’s tradition.

Lessons Learned (a.k.a. Pro Tips, But More Honest)

I once tried rushing the searing step: nope! You need that brown; otherwise, the flavor just doesn’t pop and everything tastes kind of flat (in a sad trombone way).
Don’t skip letting the pork rest. I’ve carved too soon—juice goes everywhere except in the meat.
Bought store-brand rice once that was… not great. If you can, splurge on real wild rice; Lundberg Family Farms has good stuff.

FAQ—Real Questions (and Real Answers!)

Can I use pork loin instead of tenderloin? Sure, in a pinch! Loin’s bigger, so just watch the timing; it needs longer, and it might not be quite as tender, but it’s still tasty.
Do I have to use wild rice? Not at all. It does give that nutty bite, but a brown and white rice mix is decent if that’s what you’ve got. I wouldn’t use minute rice, though; it just falls apart.
What veggies go well with this? Green beans, brussels sprouts (if you don’t mind their drama), or a crisp salad. Anything fresh and crunchy is solid; I usually just use whatever’s on sale.
Can I make this ahead? Sure thing! It reheats well—just don’t microwave the pork too hard or it dries out. Maybe add a splash of broth when you reheat the rice.
Help! My rice is crunchy. Happens to the best of us. Stir in a bit more hot broth and cover; five minutes more fixes it. Or just pretend it’s rustic. It still tastes good.

So, that’s how I make pork tenderloins with wild rice. Hope you give it a whirl—with or without the camp stove experience. And if you discover a bonkers new variation or wild mishap, send me a note. Always up for a good kitchen story. For more dinnertime inspiration, I love browsing Bon Appétit when I’m feeling low on ideas.

Pork Tenderloins with Wild Rice