1 tablespoon oil
1 pork loin (4 pounds), tied at 1-inch intervals
14 ounces cranberry sauce
1 cup dried cranberries
3/4 cup orange juice
1/8 teaspoon cinnamon
3 strips orange zest
Salt, to taste
Pepper, to taste
In skillet over medium heat, heat oil. Sear pork loin on all sides.
In slow cooker, stir cranberry sauce, dried cranberries, orange juice, cinnamon and orange zest until combined.
Set pork loin in middle of sauce mixture, drizzle sauce over meat. Cover and cook on low 4 hours, or until meat reaches 140°-145°F. Transfer pork to cutting board, remove twine.
Strain cranberries from slow cooker; set aside. Pour strained liquid into skillet. Add salt and pepper, to taste. Simmer 7-8 minutes. Spoon cranberries and sauce over pork loin.