| | Directions |
- Preheat an oven to 425 degrees.
- In a small saucepan, combine the cranberry sauce, marmalde, mustard, bouillon, horseradish, garlic powder, and thyme; bring to a boil. Set aside 1/2 cup of the suce for dipping.
- Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Spoon the sauce over the top to completely coat the pork.
- Cook until the pork is no longer pink in the center, about 45 minutes, basting every 10 minutes with remaining sauce. An instant-read thermometer inserted into the center should read 160 degrees.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8
|  | | Ingredients | | - | | 1 can cranberry sauce |
| - | | 1/2 cup orange marmalade |
| - | | 1 tablespoon Dijon mustard |
| - | | 2 teaspoons chicken bouillon |
| - | | 1 teaspoon horseradish |
| - | | 2 teaspoons garlic powder |
| - | | 2 teaspoons thyme |
| - | | 4 pounds pork loin roast - boneless |
| - | | salt and pepper |
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