Orange Cranberry Pork Stew

INGREDIENTS
1    medium orange
1    teaspoon sesame oil
1    pound pork loin, cut to 1 inch pieces
½   cup coarsely chopped white onion
5    large cloves garlic, minced
¾   cup low sodium chicken broth
1    tablespoon dark brown sugar
2    tablespoons soy sauce
1    tablespoon rice vinegar
2    tablespoons chopped mild chilies, fresh or canned
1    cup fresh cranberries or ¾ cup dried
 
4    cups cooked long grain rice
2    tablespoons diagonally sliced green onions

METHOD

Preheat the oven to 325 F. Peel and section the orange, removing as much membrane as you can. In a large skillet, add the sesame oil and brown the pork cubes over medium-high heat for 5 minutes until browned on all sides. Add the onion and gasrlic and cook for 2 minutes.

Pour the pork and onions into a baking dish and add the orange slices, broth, sugar, soy sauce, vinegar and chili. If you are using dried cranberries, add them now with ¼ cup more of broth. Cover and bake for 1 hour. Add the fresh cranberries and bake, covered, for 30 minutes more or until pork is fork-tender.

To serve, place 1 cup of rice on each individual plate, cover with ¾ cup of the pork stew and garnish with the sliced green onions

Based on a recipe from Cooking Light  magazine