Yield: 10-12 servings

Ingredients for cranberry sauce:

1 orange
1/2-cup sugar
salt to taste
12 oz. bag fresh cranberries

Ingredients for pork:

2 (2 lb.) pork loin roasts, center-cut and boneless
extra-virgin olive oil
5 large sprigs fresh rosemary
10 garlic cloves
salt to taste
fresh ground black pepper to taste

Directions for cranberry sauce:

1. Grate zest from half the orange into a medium saucepan.
   
2. Cut orange in half and juice both halves over saucepan, using one hand to catch any seeds. Discard seeds.
   
3. Add sugar, salt and half cup water and bring to a boil, stirring a few times to mix things up a bit.
   
4. Add cranberries and bring to a boil again.
   
5. Adjust heat so the mix is simmering and cook until most but not all of the cranberries have softened to mush, about 10 minutes.
   
6. Let cool and pour into a serving bowl.

Note: You can make sauce up to a week in advance and keep it covered with plastic wrap in the fridge.

Instructions for pork:

1. Place pork loins in a resealable bag along with 1/4 cup of oil, rosemary, garlic, salt and pepper.
   
2. Place bag in fridge and let it soak up the flavors for 4-6 hours. Thirty minutes before you're ready to cook pork, take it out of the fridge so it can return to room temperature.
   
3. Preheat oven to 350F.
   
4. Pour about three tablespoons oil into a large ovenproof skillet and place over high heat.
   
5. Slip pork into oil and brown on three of its four sides, about 15 minutes total. Turn as each side browns. Remove from heat.
   
6. Turn pork onto its last un-browned side and add rosemary and garlic from marinade bag to pan.
   
7. Place pan in oven and bake for about 45 minutes. Check for doneness by making a cut in the center of one loin. The juice should run clear and meat should look mostly white with a slight pink hue.
   
8. Remove pork from oven and let it rest for about 10 minutes before slicing.
   
9. Slice pork and arrange slices on a serving platter.
   
10. Spoon juices from pan over pork and serve cranberry sauce in a bowl on the side.

Note: If you don't feel like making your own cranberry sauce or if you can't get hold of fresh cranberries, doctor a couple of cans of the prepared stuff by heating it in a saucepan over medium heat and stirring in the juice and grated zest of one orange.

David Lieberman
Chef and Food Network Host
www.foodnetwork.com