What you will need:
- 1 14 ounce can of whole-berry cranberry sauce
- 1/2 cup of orange juice
- 1/2 cup dried cranberries
- 1/4 teaspoon cinnamon
- 3 strips of orange zest, with the pith removed
- 4 to 5 pound pork loin
- cooking spray, olive, or vegetable oil
For the sauce, wait for about 5 minutes for it to settle and the fat to rise to the top. Spoon the fat off the top with a spoon. Remove the pieces of orange zest and throw away. Pour the sauce into a saucepan and simmer for around 10-12 minutes, reducing it down to around 2 cups.
Slice the pork and serve with the sauce! Bon appetite!