Ingredients:

1 tbsp olive oil

2 to 2 and 1/2 lbs boneless pork loin (cut to 1-inch slices)

1 c water

1 bag cranberries

1 large orange (peeled and seeded)

1 c coconut sugar

salt and black pepper to taste

spinach salad

Directions:

1. Preheat oven 400°. Rub olive oil on bottom and sides of 9x13 casserole dish.

2. Place pork loin pieces in dish. Sprinkle with salt and pepper.

3. Place water, cranberries, orange, and coconut sugar in blender. Puree. Pour over seasoned pork. Cover.

4. Bake 1 hour. Serve over spinach salad.

Bon Appetit!