Beef Roast with Cranberry and Orange ( Pfahl variation on pork)

4-5 lb. pork loin, tied with cooking twine
Salt/pepper
1-Tbsp vegetable oil
1 bag dried cranberries
3 large seedles oranges
1/8-tsp cinnamon

PREP: Cook half bag of cranberries with 1 sliced large seedless orange until soft. Overnight in fridge.
 
Heat oil in skillet on medium-high heat.  Pat loin dry with paper towels and season liberally with salt and pepper.  Brown loin on all four sides (2-3 minutes per side).

Combine all ingredients in slow-cooker and stir to roughly mix. Add 1 more sliced orange and juice of last orange  Transfer loin to slow-cooker and cook for four hours on low.

After four hours, check loin to make sure it registers at a minimum 142F.  If so, turn off slow-cooker, transfer loin to grate over crockpot and let rest 20 minutes.  Loin will release some juice.

Remove orange pieces  from sauce.  Transfer liquid from slow-cooker to saucepan and simmer until thickened and reduced by half.  If, after 20 minutes, sauce hasn't thickened, mix one tablespoon of cornstarch in approximately 1/4-cup cold water.  While sauce is simmering, stir cornstarch mixture into sauce in a slow stream until sauce reaches desired consistency.

Cut cooking twine, slice loin into thin slices, top with sauce.