Braised Pork with Cranberries
Cranberries add a tangy undertone to this dish.
Swap & Drop Diet Cookbook (Best Health, Reader’s Digest Canada)
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/2 cup sugar
- 1 tsp dried rosemary minced
- Salt and pepper to taste
- 1/2 tsp ground ginger
- 1 lb well-trimmed pork tenderloin halved crosswise
- 1 tbsp olive oil
- 12 cloves garlic peeled
- 8 green onions cut into 2-inch (5-cm) lengths
- 4 carrots cut into matchsticks
- 12 oz fresh or frozen cranberries
- 2/3 cup orange juice
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat the oven to 350°F (180°C). In a large bowl, stir together half the sugar, the rosemary, salt, pepper and ginger. Add the pork, and turn to coat with the spice mixture.
- In a non-stick Dutch oven or ovenproof casserole, heat the oil over medium-high heat. Lift the pork from the spice mixture and add to the pan along with the garlic. Cook the pork for 2 minutes per side, or until it is richly browned. Transfer the pork to a plate.
- Add the green onions and carrots to the pan and cook for 3 minutes, or until the carrots begin to colour. Stir the remaining sugar, the cranberries, orange juice, and bay leaf into the pan; bring to a boil.
- Return the pork to the pan; reduce to a simmer, cover, and transfer to the oven. Bake for 30 minutes, or until the pork is cooked through but still juicy.
- Lift the pork from the pan and slice. Remove and discard the bay leaf from the sauce. Serve the pork with vegetables and sauce on top.
Recipe Notes
Per serving: 380 calories, 26 g protein, 8 g total fat, 2 g saturated fat, 74 mg cholesterol, 53 g carbohydrates, 7 g fibre.
