Festive Cranberry-Glazed Pork Roast

• 1 boneless pork shoulder butt roast (3-1/2 to 4 pounds)
• 12 small whole onions
• 1 can (14 ounces) whole-berry cranberry sauce
• 1/4 cup orange juice
• 2 teaspoons cornstarch
• 1/2 to 1 teaspoon grated orange zest
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt

1. Place roast, fat side up, in a greased roasting pan. Bake, uncovered, at 325u0b0 for 45 minutes. Place onions around roast, cover and bake for 30 minutes.
2. Meanwhile, in a saucepan, combine cranberry sauce, orange juice, cornstarch, orange zest, cinnamon and salt; mix well. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Spoon 3/4 cup over roast and onions; set remaining sauce aside.
3. Bake, basting occasionally, 30-45 minutes longer or until a thermometer reads 160u0b0-170u0b0 and onions are tender. Let stand 15 minutes before slicing. Heat reserved sauce; serve with roast and onions.

pork shoulder butt roast, onions, wholeberry, orange juice, cornstarch, orange zest, ground cinnamon, salt

Taken from www.tasteofhome.com/recipes/festive-cranberry-glazed-pork-roast/ (may not work)