Cranberry Orange Pork Loin

• 2 tablespoons extra virgin olive oil
• 4 lbs pork loin, tied
• 12 teaspoon salt
• 12 teaspoon black pepper, freshly ground
• 1 large sweet onion, chopped
• 2 (16 ounce) cans whole berry cranberry sauce
• 3 oranges, grated zest of, juice from
• 2 12 teaspoons dried thyme leaves
• 12 cup beef broth

1. Spray inside of a slow cooker insert with cooking spray.
2. In a large skillet, heat oil over high heat.
3. Sprinkle roast with salt & pepper, then put it in the skillet & cook 2 minutes per side, before transferring it to a slow cooker.
4. Add onion, cranberry sauce, orange zest, OJ, thyme & broth, then cover & cook on HIGH for 4 hours or on LOW for 8 hours, or until an inserted meat thermometer reads 145 degrees F.
5. Remove lid & transfer pork to a cutting board & cover it with aluminum foil, letting it rest 15 minutes before slicing it.
6. Skim the fat off the rest of the cooking liquid & use the liquid as a sauce over or along side the sliced pork.

extra virgin olive oil, pork loin, salt, black pepper, sweet onion, cranberry sauce, oranges, thyme, beef broth

Taken from www.food.com/recipe/cranberry-orange-pork-loin-458546 (may not work)