Roast Pork with Fennel & Cran-Orange Rice

Roast Pork with Fennel & Cran-Orange Rice

Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 370
Calories from Fat 90
Total Fat 10 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 520 mg
Total Carbs 40 g
Dietary Fiber 3 g
Sugars 6 g
Protein 28 g
Vitamin A 20 %
Vitamin C 25 %
Calcium 6 %
Iron 15 %
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  • Recipe Serves4
  • Preparation Time10 min
  • Cooking Time20 min

Ingredients

  • 1 lb. pork tenderloin [or turkey tenderloin]
  • 1 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 small fennel bulb, chopped [or 1/3 cup chopped celery]
  • 2 cups water
  • 1 package Knorr® Rice Sides™ - Chicken flavor
  • 1/4 cup dried cranberries
  • 2 Tbsp. orange juice
  • 1/2 tsp. orange peel (optional)
  • 2 Tbsp. toasted pecans

Directions

  • Preheat oven to 425°. Arrange pork in roasting pan. Roast 25 minutes or until done.
  • Meanwhile, melt Spread in 3-quart saucepan over medium heat and cook fennel, stirring occasionally, 5 minutes or until crisp-tender. Add water and bring to a boil. Add Knorr® Rice Sides™ - Chicken flavor. Reduce heat and cook, stirring occasionally, 7 minutes or until rice is tender. Stir in cranberries, orange juice and orange peel and cook 1 minute. Let stand 2 minutes; sprinkle with pecans.
  • Serve with sliced pork and, if desired, steamed green beans.