1 1/2 lbs. pork tenderloin, cut into 4-6 pieces
1 cup fresh-squeezed orange juice
3 Tbsp. orange clover honey
1 Tbsp. ground cumin
1 Tbsp. cooking oil
1/2 lb. pearl pasta or Israeli cous cous
1 small onion, diced
1 cup vegetable stock
1 tsp. orange zest
1/4 tsp. ground tumeric
1/8 tsp. ground cinnamon
2 Tbsp. butter or oil
1 bunch watercress, cleaned and stemmed
1/4 cup toasted walnut pieces
1/4 cup extra virgin olive oil
3 Tbsp. red wine vinegar
1 medium-sized navel orange, divided into segments
Mix the orange juice, honey and cumin a bowl and pour over the pork tenderloin. Marinate pork for one hour. Remove the pork from the marinade, reserving the marinade, and pat dry with a paper towel. Season the meat with salt and pepper and sear over high heat in a sauté pan with cooking oil. Turn the heat to low and continue cooking until cooked through. Remove the meat from the pan and allow the meat to rest. Remove any excess oil or grease from the sauté pan and pour the marinade into the pan and reduce over low heat by two thirds. Set aside.
Place a medium-sized, shallow sauté pan over medium heat. Add the butter or oil to the pan along with the orange zest. Once the butter is hot, add the diced onion and continue to cook until translucent. Add the turmeric and cinnamon and cook slightly. Add the orange juice and vegetable stock (or water) and a pinch of salt to the pan and bring to a simmer. Add the pasta. Stir continuously until all the liquid has been absorbed by the pasta. Remove from the heat and keep warm.
In a medium bowl, mix the red wine vinegar, extra virgin olive oil, and toasted walnuts with a pinch of salt and fresh ground pepper. Toss together with the watercress.
Divide the pasta amongst four plates, slice the pork tenderloin and place aside each portion of pasta. Garnish each plate with the salad, orange segments and drizzle the reserved sauce over the sliced tenderloin.