Cranberry Pork Roast

• 4 pounds boneless pork roast, tied to hold together
• 1 or 2 large cloves garlic, halved
• salt and pepper to taste
• 16 ounces whole cranberry sauce
• 1/4 cup chopped onion
• 3/4 cup orange juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger

Rub roast all over with sliced garlic and salt and pepper; discard garlic pieces and place pork roast on rack in a baking or roasting pan. Roast at 325° for 2 1/2 to 3 hours or until an inserted meat thermometer registers 175°. Meanwhile, combine all remaining ingredients in a stainless steel saucepan; bring to a boil. Remove from heat. Halfway through the roasting, begin basting the roast every 15 minutes with cranberry sauce mixture. Serve pork thinly sliced with the remaining sauce. Serves 6.