Roast Pork Loin With Spicy Cranberry-Wine Sauce

• 3 pounds pork loin roast - do not trim the fat
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried basil or rosemary or thyme
• 12 ounces fresh cranberries rinsed and drained
• 1/2 lemon quartered
• 1 tart apple small, peeled and chopped
• 2 cinnamon sticks
• 1 teaspoon red pepper flakes
• 1/2 cup honey
• sugar or Splenda to taste, if needed
• 1/2 cup dry red wine a shiraz or zinfandel would be good
• water to cover

1. Preheat oven to 425u0b0 F.
2. In a small bowl, stir together the salt, pepper, garlic powder and dried herbs. Rinse the pork loin, and pat dry; rub the salt mixture evenly over the pork. Place, fat side up, in the V-rack of a roasting pan. Roast for 30 minutes, then turn the heat down to 350u0b0 F and roast for another hour, or until the internal temperature reaches 150u0b0 F on an instant read thermometer. Remove from the oven and allow the pork loin to rest for 20 minutes before slicing.
3. While the pork loin is roasting, combine the cranberries, lemon, apple, cinnamon sticks, red pepper flakes, honey and wine in a large, heavy saucepan. Add just enough water to cover the fruit, and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the cranberries pop, the apple softens and the entire mixture thickens. Remove from heat and remove lemon pieces and allow to cool. Taste, and add sugar or Splenda, if needed.
4. Serve the sauce over the sliced pork loin.

pork loin roast, kosher salt, freshly ground black pepper, garlic, basil, cranberries, lemon, apple, cinnamon sticks, red pepper, honey, sugar, red wine, water

Taken from www.yummly.com/recipe/Roast-Pork-Loin-With-Spicy-Cranberry-Wine-Sauce-1671609 (may not work)