| | Directions | | Preheat oven to 375°. In a small bowl, combine orange zest, garlic, thyme, salt, and pepper. Remove pork loin from packaging and pat dry (paper towels). Rub the seasoning mixture all over pork loin until well coated. Place the loin into a roasting pan. Surround with pears, onions and carrots. Roast until internal temperature is between 150 and 160° F. (approximately 45 minutes to 1 hour). Remove pork loin from pan and let cool before slicing (5 to 10 minutes). Put the pan drippings (and vegetables and fruits) into a blender on high until smooth. (Add more chicken broth to achieve desired consistency.) Stir in the dried cranberries and spoon sauce over sliced pork. Serve. |
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| Ingredients | | - |  | 2 pounds pork loin |
| - | | 2 tablespoons orange zest, minced |
| - | | 3 cloves garlic, minced |
| - | | 1 tablespoon fresh thyme, minced |
| - | | 1/2 teaspoon ground pepper |
| - | | 1 tablespoon kosher salt |
| - | | 3 pears, quartered |
| - | | 1 onion, diced (medium) |
| - | | 2 carrots, cut into small pieces |
| - | | 1/4 cup dried cranberries |
| - | | 1/4 cup chicken broth |
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