Harvest Pork Loin, Cranberry Orange Sauce, and Wassial

 Serve the Cranberry sauce with the pork and pair it with a good salad or baked sweet potato, or both!

Harvest Pork Loin

• 2 tsp Olive Oil
• 1/8 tsp Pepper
• 3/4 tsp each : Cinnamon and Nutmeg
• 2 Apples, cored and thinly sliced
• 1 Boneless Pork Loin

Rub the oil and seasonings over the top of the meat and then layer the sliced apple over the top. Place it in a roasting pan and bake it, uncovered, at 350 degrees for 1 1/2 to 2 hours. Let it stand for 10-15 minutes before slicing.

Cranberry Orange Sauce

• 2 C. Fresh or Frozen Cranberries
• 1 (15 oz) can Cherries, drained
• 1 Orange, peeled and chopped
• 3/4 C. Sugar
• 1/2 C. Brown Sugar
• 1 tsp Orange Zest
• 1/4 tsp Cinnamon
• 1/4 tsp Salt

Combine all the ingredients in a saucepan. Bring it to a simmer and cook until the berries "pop".

Wassail

• 6 C. Apple Juice
• 3 C. Cranberry Juice
• 1 C. Orange Juice
• 1 C. Sugar
• 1 Lemon, sliced
• 2 Cinnamon Sticks
• 12 Whole Allspice Cloves

Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 30-40 minutes.   Strain out the solid ingredients and serve.