3 teaspoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons orange juice
1 (16-ounce) can whole berry cranberry sauce
1 (3 to 5-pound) boneless pork loin
Preheat oven to 325 degrees F.
In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.
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