Bring first 9 ingredients to a boil in a large saucepan. Reduce heat, and simmer mixture, stirring occasionally, for 20 minutes.
Place pork in a lightly greased, shallow roasting pan.
Bake at 425° for 40 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting occasionally with half of cranberry mixture. Slice pork, and serve with remaining cranberry mixture. Garnish, if desired.
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I loved the spiciness of this! I did use a thermometer and it took quite a bit longer to reach 160 degrees. By that point the meat had lost any inkling of "pink," but it wasn't dry or tough at all. Still, I like it a little pink in the middle, so I would probably aim for 150 degrees next time, especially as the temperature rises a bit as the meat rests.
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