Preheat oven to 375 degrees,
2 lbs pork loin
2 Tbsp orange zest (minced)
3 garlic cloves (minced)
1 Tbsp fresh thyme (minced)
1/2 tsp fresh ground pepper
1 Tbsp Kosher salt
3 pears (quartered)
1 medium onion (diced)
2 carrots, cut up into 1" pieces
1/4 cup dried cranberries
1/4 cup chicken broth
In a small bowl, combine zest, garlic, thyme, salt and pepper.
Remove pork loin from packaging and pat dry with paper towel.
Rub the salt into the pork loin until well coated.
Place the loin into a roasting pan with pears, onions and carrots and roast until internal temp is between 150 - 160 degrees (approximately one hour).
Remove pork loin from pan. Let it sit for 10 minutes before slicing.
Put the pan drippings and the vegetables into a blender. Blend on high until smooth. (Add more chicken broth to achieve desired consistency.)
Stir in the dried cranberries and spoon sauce over medallion slices of pork.