Orange-Cherry Pork Stew

Serves 8 ( 1/2 c. rice + about 2/3 c. pork mixture = 8 points +)

• 2 medium seedless oranges, peeled and sectioned
• 1 T. dark sesame oil
• 2 lbs. boneless pork shoulder, lean and trimmed of fat, cut into 1 inch pieces
• salt to taste
• 1/2 c. chopped onion
• 1 c. fat-free chicken broth
• 2 T. brown sugar
• 2 T. low-sodium soy sauce
• 1 T. rice vinegar
• 1 T. chili garlic paste
• 1 c. frozen cherries or fresh cherries, pitted
• 4 c. cooked Jasmine rice
• 1/4 c. sliced green onion

Preheat oven to 325
Heat a Dutch oven over medium heat. Add oil and swirl to coat. Sprinkle pork with salt and add pork to pan cooking for 5 minutes, browning on all sides. Add onion and cook 2 minutes. Stir in orange sections, broth and next four ingredients ( through chili garlic paste)
Cover and bake at 325 for 1 hour. Stir in cherries. Bake, covered for an additional 30 minutes.
Remove from oven and sprinkle with green onions.