| | Directions | | In food processor fitted with metal blade, pulse cranberries, ground chipotle chili pepper, garlic powder onion powder, salt, brown sugar and sage until cranberries are chopped into small flecks. Rub pork with Worcestershire sauce, then pat the spice mixture around the entire loin. Place pork into a zip-top bag, squeeze out all the air and seal. Refrigerate at least 8 hours or overnight. When ready to cook, remove pork loin and let sit for 30 to 60 minutes at room temperature. Preheat oven to 450. Position oven rack on lowest level in oven. Place pork loin on a rack in a roasting pan. Roast in preheated oven for 20 minutes. Reduce oven heat to 275. Roast an additional 1 (recommended) to 1 1/2 hours or until an instant-read thermometer inserted in center of roast indicates a temperature of 150 (160 for more well-done). (Roast will continue to cook after you remove it from the oven.) Check at 10 minute intervals after 1 hour until it reaches desired temperature. Tent the roast with foil and let rest for 10 minutes before carving. |
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| Ingredients | | - |  | 1 cup dried cranberries |
| - | | 1 teaspoon ground chipotle chile pepper |
| - | | 1 teaspoon garlic powder |
| - | | 1 teaspoon onion powder |
| - | | 1 tablespoon kosher salt |
| - | | 2 tablespoons brown sugar |
| - | | 1 teaspoon dried rubbed sage |
| - | | Worcestershire sauce |
| - | | 1 pork loin roast (4 to 6 4 lb ) |
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