Harvest Pork Roast

Harvest Pork Roast
6 pound center cut, rolled pork loin roast
3-4 sprigs fresh thyme 1 large garlic clove, thinly sliced11/2 teaspoons fresh ginger, chopped 1 tablespoon orange peel 1 teaspoon salt 1 teaspoon pepper 2 large sweet onions, sliced 2 tablespoons low-salt soy sauce 1 tablespoon pomegranate vinegar 1 can (15 1/2ounces) whole cranberry sauce 2/3 cup red wine 1 can (15 1/2 ounces) vegetable broth 2 tablespoons Wondra flour 1 envelope (1.3 ounces) Knorr roasted pork gravy mixHeat oven to 350 degrees.Untie roast and unroll. Place the thyme, garlic, ginger and orange peel on the meat; season with salt and pepper. Re-roll the roast and tie.Cover the bottom of a roasting pan with the onion slices. Place roast on rack in roasting pan, or directly on onions.In a medium bowl, mix soy sauce, pomegranate vinegar and cranberry sauce. Pour cranberry mixture over the roast. Make a foil tent and loosely cover roast. Roast for 2 1/2 to 2 3/4 hours or until internal temperature reaches 175 to 180.Remove roast from oven and place on cutting board with foil. Remove onions, cool and store for later use on hamburgers or in soup.Place roasting pan on stove top over low heat and deglaze with red wine, scraping up browned bits from bottom of pan. Add vegetable broth and bring to slow boil. Add flour and pork gravy mix. Blend until smooth. If gravy becomes too thick, add more wine.While gravy slowly simmers slice pork and place on platter. Drizzle some gravy over slices and pour remaining gravy into gravy boat to pass.Serves six to 10.Nutrition values per serving: 635 calories, 35 g fat, 21 g carbohydrates, 1 g fiber, 55 g protein, 172 mg cholesterol, 790 mg sodium.