Preheat the oven to 350°F (180°C). In a large bowl, stir together half the sugar, the rosemary, salt, pepper and ginger.
Add the pork, and turn to coat with the spice mixture.
In a non-stick Dutch oven or ovenproof casserole, heat the oil over medium-high heat. Lift the pork from the spice mixture and add to the pan along with the garlic. Cook the pork for 2 minutes per side, or until it is richly browned. Transfer the pork to a plate.
Add the green onions and carrots to the pan and cook for 3 minutes, or until the carrots begin to colour. Stir the remaining sugar, the cranberries, orange juice, and bay leaf into the pan; bring to a boil.
Return the pork to the pan; reduce to a simmer, cover, and transfer to the oven. Bake for 30 minutes, or until the pork is cooked through but still juicy.
Lift the pork from the pan and slice. Remove and discard the bay leaf from the sauce. Serve the pork with vegetables and sauce on top.
Per serving: 380 calories, 26 g protein, 8 g total fat, 2 g saturated fat, 74 mg cholesterol, 53 g carbohydrates, 7 g fibre.