Roast Pork with Pear and Cranberry Pan Sauce

From Andie Evans

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 into 1-inch pieces
1/4 c. dried cranberries
1/4 c. chicken broth

Preheat oven to 375 degrees.

In a small bowl, combine zest, garlic, thyme, salt and pepper. Set aside.

Remove pork loin from packaging and pat dry with paper towels. Press the seasoning mix onto all sides of the meat.

Place the loin into a roasting pan with pears, onions and carrots and roast until internal temperature is between 150-160 degrees. (It takes about an hour in my oven, but don't rely on time. Take its temperature.)

Remove pork loin from pan. Let it sit for 5 minutes under aluminum foil or a big metal bowl before slicing.

Put the pan drippings, broth and the vegetables into a blender. Blend on high until smooth. Add more broth, if necessary, to achieve desired consistency. Stir in the dried cranberries and spoon sauce over medallion slices of pork to serve.