Bring first 9 ingredients to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, 20 minutes. Remove half of mixture, and set aside.
Brown pork in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden brown. Place pork in a lightly greased, shallow roasting pan.
Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°, basting occasionally with half of cranberry mixture. Remove from oven; cover pork with aluminum foil, and let stand 5 minutes or until thermometer registers 160°. Slice pork, and serve with reserved cranberry mixture.
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