Bring a medium pot with 1 1/2 cups water, rice, and vegetable base packet to a boil. Reduce heat to low, cover, and simmer 30 minutes or until tender. Season with 1/4 tsp. of salt and pepper. Cover and set aside.

Stem kale and coarsely chop leaves. Peel and mince shallot. Mince garlic. Stem thyme and mince. Stem and coarsely chop parsley. Rinse pork tenderloin and pat dry.

Heat 2 tsp. olive oil, garlic, and shallot in a medium pan over medium-high heat. Cook until aromatic, about 30 seconds. Add kale and thyme and cook another 2-3 minutes. Add dried cranberries and cook 2 minutes. Remove from heat and allow to cool for 5 minutes. Once slightly cooled, add 3/4 the goat cheese (reserve remaining for garnish). Season with a pinch of salt and pepper.

Lay pork tenderloin on a cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of tenderloin so pork remains in one piece and open the meat like a book. This is called "butterflying". Cover with plastic wrap and, with a meat mallet, rolling pin, or small pan, pound pork to an even 1/8-1/4" thickness.

Spread kale mixture in butterflied pork. With both hands, roll pork over stuffing until it is completely enclosed. Slide wooden skewer through pork lengthwise to secure outer flap, alternating skewer in an inside-outside pattern. Rub 1/4 tsp. each of salt and pepper on outside of tenderloin and place on prepared baking sheet. Bake 25-30 minutes, or until browned and a minimum internal temperature of 145 degrees is reached on meat (not stuffing). Remove from oven and allow to rest 5 minutes.

Carefully remove skewer and cut rested pork tenderloin into 3/4" thick slices. Place a serving of tenderloin on a plate along with wild rice. Garnish with parsley and remaining goat cheese.