Cranberry Glazed Pork Roast

2 teaspoons cornstarch

½ teaspoon salt

¼ teaspoon cinnamon

½ teaspoon grated orange peel

2 tablespoons frozen orange juice concentrate

2 tablespoons white wine (any kind is OK; or white grape juice)

16 ounces whole cranberry sauce

1 large red onion, peeled and cut into 6 to 8 wedges

4-pound boneless rolled pork loin roast

Heat oven to 325 degrees.

Combine cornstarch, salt, cinnamon and orange peel in a small saucepan. Stir in orange juice concentrate, wine and cranberry sauce. Bring to a simmer and cook and stir over medium heat until thickened, 1 or 2 minutes. Set aside.

Place pork in shallow pan and roast for 1 hour. Place onion wedges around pork and spoon about cup cranberry mixture over the meat and onions. Continue to cook for 30-60 minutes until meat thermometer registers 160 degrees. Remove from oven and let stand 5 to 10 minutes before slicing. Serve with remaining cranberry sauce.

Serves 10 to 12.

Recipe nutrition:Nutrition values per serving: 430 calories, 28 g fat (10 g saturated), 16 g carbohydrates, 1 g fiber, 27 g protein, 105 mg cholesterol, 140 mg sodium.