Roast Pork with Fennel & Cran-Orange Rice

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.

  • Recipe serves: 4
  • Prep Time 10 min
  • Cook Time 20 min


  • 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


  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.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 370
Total Fat 10 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 490 mg
Total Carbs 43 g
Dietary Fiber 4 g
Sugars 11 g
Protein 28 g
Vitamin D 0 mcg
Calcium 60 mg
Iron 3 mg
Potassium 827 mg