What are you looking for?

Shipping and Tax Calculation at checkout

Roast Pork with Fennel & Cran-Orange Rice

Our Roast Pork With Fennel & Cran-Orange Rice is a sophisticated pork recipe that's unbelievably easy to whip up. Cranberries and orange peels give it a sweet and tangy taste that's sure to impress friends, family, and of course, yourself.
  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    people

  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories370
Total Fat10g
Saturated Fat2.5g
Trans Fat0g
Cholesterol75mg
Sodium490mg
Total Carbs43g
Dietary Fiber4g
Sugars11g
Protein28g
Vitamin D0mcg
Calcium60mg
Iron3mg
Potassium827mg

  • 1 Preheat oven to 425°. Arrange pork in roasting pan. Roast 25 minutes or until done.
  • 2 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.
  • 3 Serve with sliced pork and, if desired, steamed green beans.