Recipe serves: 4
| Prep Time: | 10 min |
|---|---|
| Cook Time: | 20 min |
Nutrition Facts
| Serving Size 1 serving | |
| Nutrition information per serving | |
| Calories | 340 |
| Calories from Fat | 90 |
| Total Fat | 10 g |
| Saturated Fat | 2.5 g |
| Trans Fat | 0 g |
| Cholesterol | 75 mg |
| Sodium | 540 mg |
| Total Carbs | 35 g |
| Dietary Fiber | 4 g |
| Sugars | 8 g |
| Protein | 28 g |
| Vitamin A | 20 % |
| Vitamin C | 25 % |
| Calcium | 6 % |
| Iron | 15 % |
Roast Pork with Fennel & Cran-Orange Rice
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.
