Pork Loin Cranberry and Orange Sauce ~ Rucker Tested

4-5 lb. pork loin, tied with cooking twine
Salt/pepper
1-Tbsp vegetable oil
1 can whole-berry cranberry sauce
1/2-cup dried cranberries
1/2-cup orange juice
1/8-tsp cinnamon
Zest of half an orange

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 remaining ingredients in slow-cooker and stir to roughly mix.  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 cutting board and let rest 20 minutes.  Loin will release some juice.

If zest strips are large, remove from sauce; they can remain if thin.  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.