2 teaspoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon grated orange peel
2 tablespoons orange juice
2 tablespoons dry sherry
1 16 ounce can cranberry sauce
1 large onion, cut into wedges; or 12 small whole onions
Combine cornstarch, cinnamon, salt, and orange peel in a small saucepan. Stir in orange juice, sherry, and cranberry sauce. Cook and stir over medium heat until thickened. Set aside. Place roast in shallow roasting pan. Insert meat thermometer. Roast at 325 for 1 hour. Place onion wedges around pork. Spoon about 1/2 the cranberry mixture over roast and onions. Continue roasting until thermometer registers 155-160 (about 1 hour). Let stand 5-10 minutes before carving. Serve with remaining cranberry mixture.
Recipe from the packaging.
This was amazingly delicious. A definite repeat...gotta save as many of these as I can with my picky eaters!