1 16-ounce can whole berry or jellied cranberry sauce
1/3 cup orange juice
1/2 teaspoon orange zest
1/2 teaspoon dried sage
1 2-1/2 to 3-1/2 pound boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350 degrees. Combine cranberry sauce, orange juice, orange zest and sage in a medium saucepan. Bring mixture to a boil over medium heat. Reduce heat and simmer uncovered for 5 minutes. Set aside 1 cup glaze to serve with cooked pork.
Place pork roast in a 13 x 9-inch roasting pan. Season with salt and pepper. Bake uncovered for 1 hour or until internal temperature reaches 160 degrees on a meat thermometer. Baste frequently during baking with remaining glaze. Discard any unused basting glaze.
Let roast stand 10 minutes before serving. Serve glaze warm or at room temperature.