Rating: 4 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

If you prefer a thicker stew, reduce the broth to 3/4 cup, or simmer on the stove after baking.

Julianna Grimes
Recipe by Cooking Light January 2013

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
36 mins
total:
2 hrs 6 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.

  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle pork evenly with salt. Add pork to pan; sauté 5 minutes, turning to brown on all sides. Add 1/2 cup chopped onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in orange sections, orange juice, stock, and next 4 ingredients (through sambal). Cover; bake at 325° for 1 hour. Stir in cranberries. Bake, covered, at 325° for an additional 30 minutes or until pork is fork-tender. Place 1 cup rice in each of 4 bowls; top each serving with about 3/4 cup pork mixture. Sprinkle each serving with 1 1/2 teaspoons green onions.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

440 calories; fat 8.8g; saturated fat 2.7g; mono fat 3.7g; poly fat 1.6g; protein 28.2g; carbohydrates 60.4g; fiber 3.1g; cholesterol 68mg; iron 3.8mg; sodium 427mg; calcium 70mg.
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