4 pound boneless pork loin roast
2 tablespoons cornstarch
1/4 teaspoon cinnamon
!/8 teaspoon salt
1/2 teaspoon grated orange peel
2 tablespoons orange juice
2 tablespoons dry sherry
1 can (16-ounce) whole berry cranberry sauce

In a small saucepan, stir together all ingredients except pork.
Cook, stirring, over medium heat until thickened. Set aside.
Place roast in shallow baking dish. Roast at 325°F. for
45 minutes. Spoon 1/2 cup of the glaze over the roast and
continue roasting for 30-45 minutes more, until internal
temperature is 155-160°F. Let stand 10 minutes before
slicing. Serve with remaining sauce.

Per serving: 210 cal., 26 gm protein, 66 mg Chol,
84 mg sodium, 6 gm fat