• 3 pounds boneless pork loin roast
• 2 Tbsp olive oil
• 2 1/4 tsp kosher salt to taste
• Freshly ground black pepper to taste
FOR THE SAUCE:
• 3/4 C orange juice divided
• 1/4 C apple cider vinegar
• 8 ounces sweet orange marmalade (1/2 jar)
• 7 ounces whole cranberry sauce (1/2 can)
Preheat oven to 375 degrees. Place pork in a shallow roasting pan or grill pan and pat dry with a paper towel. Rub all sides with olive oil, and season with salt and pepper on all sides. Sear each side over high heat for 2 minutes per side, 10 minutes total. While searing, make the sauce: In a medium bowl, stir together the ½ C orange juice, vinegar, marmalade and cranberry sauce Place seared pork in a large roasting pan and pour sauce over the pork. Roast for 60 to 80 minutes, or until internal temperature reaches 140 to 145 degrees in the most central part of the pork. Baste every 20 minutes in the orange juice mixture. Remove from oven and place pork on a foil tented plate to cool/rest for 10 minutes. While pork is resting, add the remaining orange juice to the juices left over from cooking. If the roasting pan is stove top safe, keep all the sauces in the pan or if not, add to a saucepan. Bring sauce to a boil and then reduce to a simmer while pork rests. Slice and serve pork, drizzled with more sauce and garnished with orange slices and fresh cranberries.
