"CRANBERRY GLAZED PORK"

3 large oranges
1 (16 oz) can whole berry cranberry sauce
1/8 teaspoon cinnamon
1/4 teaspoon allspice
2 teaspoons raspberry vinegar
1/8 teaspoon salt
2 teaspoons cornstarch
1 teaspoon kosher salt
3 pounds pork roast, boneless

Zest one orange and then juice all of the oranges.  Next, place orange juice and zest in a small saucepan and bring to a low boil.  Cook until the volume reduces by half.

Combine cranberry sauce, cinnamon, allspice, raspberry vinegar and 1/8 teaspoon salt in a medium saucepan.  Mix the cornstarch in 2 tablespoons water until dissolved and add to the cranberry sauce mixture.  Cook and stir over medium heat until thickened.  Add the reduced orange juice mixture.

Rub pork with kosher salt.  Place pork on a roasting rack in roasting pan (or in a shallow pan) and roast in a 325 degree oven for 1 hour.  After 30 minutes, baste with the cranberry sauce mixture at ten-minute intervals approximately 30 to 40 minutes more, or until a meat thermometer registers 150 to 155 degrees.  Let pork rest 15 minutes then thinly slice.  YIELD:  4 servings