1. Heat oven to 375°F. Combine sage, garlic powder, paprika and pepper in a small bowl. Sprinkle evenly over all sides of pork loin filet; press gently to adhere. Place pork on rack in shallow roasting pan; roast 30 to 35 minutes per pound until internal temperature reaches 150°F. Remove pork and let stand 10 minutes.
2. Meanwhile, place a medium saucepan over medium-high heat. Add almonds; cook 2 minutes or until beginning to brown, stirring constantly. Remove almonds from saucepan and combine with cranberries and ginger; set aside.
3. Add rice and water to the saucepan; bring to a boil over high heat. Remove from heat; cover and let stand 5 minutes.
4. Stir juices from pork and nut mixture into rice; salt to taste. Thinly slice pork loin filet; serve half the pork with rice mixture. Reserve remaining half of pork for the “Pork Sliders with Raspberry Mustard” recipe.