Cran-Orange Pork Roast

Here's another way to cook one of the pork roasts you find on a random Sunday in your freezer.  I love the flavors of cranberries and oranges together. 

1/4 tsp. garlic salt
1/4 tsp. pepper
1/8 tsp. ground mustard
1/8 tsp. ground cinnamon
1 pork roast

1/2 C. dried cranberries
1/4 C. plus 1 tbsp. orange juice, divided
1/8 tsp. ground ginger
Dash ground cloves
1 11oz. can mandarin oranges
1 tbsp. corn starch

In a small bowl, combine the first 4 ingredients; rub over pork.  Place on a rack in a shallow roasting pan.  Bake, uncovered, at 425 degrees until a meat thermometer reads 160 degrees.  Meanwhile in a small saucepan, combine the cranberries, 1/4 C. orange juice, ginger and cloves.  Drain oranges, reserving juice; set oranges aside.  Add reserved juice to cranberry mixture.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Combine cornstarch and reamining orange juice until smooth; stir into saucepan.  Bring to a boil; cook and stir for about 1 minute or until thickened.  Fold in oranges.  Serve with sliced pork.