Enter the cranberry...Neil loves cranberry juice. So, I had a pork loin roast in the freezer and decided it was time to create a Fall supper. I found this recipe online.
My pork loin was only about 2 pounds, so I cooked it for 30 minutes, basting every 10. Let it rest and it was perfectly cooked. Paired with wild rice & steamed green beans (as you can see) and I think it was a great cool night supper. Even though she helped me cook, Vivian proclaimed "I don't care for it," so she ended up with leftover ribeye from the fridge.