Honey and Pepper Pork Roast

Honey and Pepper Pork Roast

1 medium orange
1 bag (12 oz.) whole cranberries
1 cup honey, divided
1 (1 1/2 lb.) boneless pork loin roast
2 tbsp. dijon mustard,
2 tbsp. crushed mixed peppercorns
1/2 tsp. dried thyme or 1 1/2 tsp. fresh thyme, minced
1/2 tsp. salt

Heat oven to 325º. To make relish, quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries in a food processor or by hand. Place in medium saucepan and stir in 3/4 cup honey. Bring to a boil over medium-high heat and cook 3-4 minutes. Cool.

Meat: Carefully score pork 1/2" deep completely around roast, taking care not to cut string holding it together. Combine remaining honey, mustard, peppercorns, thyme and salt in small bowl; mix well.

Place roast on rack in roasting pan. Spoon or brush 2/3 of honey relish mixture over meat to coat. Roast at 325º for 30 minutes; brush with remaining honey mixture. Roast 20-30 minutes longer or until a meat thermometer registers 155- 60º. Let stand tented with foil 10 minutes before slicing and serving with cranberry relish.