Pork Loin with Cranberry Sauce and Pecan Rice

Pork Loin with Cranberry Sauce

1-1⁄2 lb. pork loin
1⁄2 tsp. salt
1⁄2 tsp. pepper
2 Tbsp. olive oil
1 can whole berry cranberry sauce
1⁄2 C. minced onion 

Preheat oven to 400 degrees. Sprinkle pork with salt and pepper; cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until browned. Place pork on a greased, large, rimmed baking sheet. Bake 15 minutes or until a meat thermometer reads  145°F. Meanwhile, combine cranberry sauce and minced onion in a saucepan. Bring to a boil; reduce heat, and simmer approx. 10 minutes. Serve cranberry sauce with pork. 

Pecan Rice

2 C. uncooked instant white rice 

1⁄2 C. chopped pecans, toasted
1 Tbsp. olive oil
1⁄2 tsp. salt

1⁄2 tsp. pepper

Cook rice according to package directions. Stir in pecans, oil, salt and pepper.