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1 (4 1/2- to 5-pound) boneless pork loin roast, trimmed and tied at 1-inch intervals
Salt and pepper
1 tablespoon vegetable oil
1 (14-ounce) can whole berry cranberry sauce
1/2 cup dried cranberries
1/2 cup orange juice
3 (3-inch-long) strips orange zest, trimmed of white pith
1/8 teaspoon ground cinnamon
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1st Keep
 Steph_Marseglia
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