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    You are in: Home / Recipes / Orange-Cranberry Pork Stew Recipe
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    Orange-Cranberry Pork Stew

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    36 mins

    1 min

    Nancy's Pantry's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees F. Peel and section orange over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice.
    2. 2
      Heat a dutch oven over medium-high heat. Add oil to pan; swirl to coat. Sprinkle pork evenly with salt. Add pork to pan; saute 5 minutes, turning to brown on all sides. Add 1/2 cup chopped onion to pan; saute 2 minutes; stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in orange sections, orange juice , stock and next 4 ingredients (through sambal oelek).
    3. 3
      Cover and bake at 325 degrees 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.

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    Nutritional Facts for Orange-Cranberry Pork Stew

    Serving Size: 1 (458 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1045.7
     
    Calories from Fat 236
    22%
    Total Fat 26.3 g
    40%
    Saturated Fat 8.6 g
    43%
    Cholesterol 80.5 mg
    26%
    Sodium 483.4 mg
    20%
    Total Carbohydrate 162.9 g
    54%
    Dietary Fiber 4.9 g
    19%
    Sugars 8.8 g
    35%
    Protein 34.6 g
    69%

    The following items or measurements are not included:

    sambal oelek

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