Many years ago, I came upon this recipe by accident in a magazine and I fell in love with it. I am a sucker for anything with cranberry and the orange/cranberry combination really enhances the flavor.
3-4 lbs. boneless pork loin roast
1 (16 oz) can whole berry cranberry sauce
2 Tbsp. dry cooking sherry
1/8 tsp. salt
1//4 tsp. cinnamon
1/2 tsp. orange zest
2 Tbsp. orange juice
2 tsp. cornstarch
In a sauce pan, combine all the ingredients except the roast. Stir, dissolve the cornstarch, and simmer on medium heat until thickened. Set aside. Put the roast in a baking dish and baste with half of the mixture. Bake at 325 degrees for 45 minutes. Baste again and continue roasting until internal temperature reaches between 155-160 degrees (30-45 minutes or so). Let stand ten minutes, plate it, pour remaining cranberry mixture over roast and slice. Yields 16 servings.