Savory Cranberry-Glazed Pork Roast

• 3 large oranges
• 1 can (14 ounces) whole-berry cranberry sauce
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 teaspoons raspberry vinegar
• 1/8 teaspoon salt
• 2 teaspoons corn starch
• 2 tablespoons cold water
• 1 rolled boneless pork loin roast (3 to 4 pounds), trimmed
• 1 teaspoon kosher salt

1. Grate peel of 1 orange, then juice all of the oranges. In a small saucepan, combine orange juice and peel. Bring to a boil. Reduce heat and simmer until volume is reduced by half.
2. In a medium saucepan, combine cranberry sauce, cinnamon, allspice, vinegar and salt. Combine corn starch and water; mix well. Add to the cranberry sauce mixture with orange juice mixture. Cook and stir over medium heat until thickened. Let cool.
3. Rub roast with kosher salt. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350u0b0 for 60-80 minutes or until thermometer reads 145u0b0. Brush cranberry mixture over roast during the last half hour of baking. Heat remaining cranberry mixture and serve with pork.

oranges, wholeberry, ground cinnamon, ground allspice, raspberry vinegar, salt, corn starch, cold water, pork loin, kosher salt

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