Preheat oven to 350 degrees and arrange rack to the center position. Coat a shallow, heavy gauge roasting pan well with a nonstick spray. Pat pork dry and arrange in roasting pan. Rub pork well with Dijon mustard, then season with thyme, oregano, salt and pepper. Top roast with a bay leaf. Add Port, chicken broth and garlic to roasting pan. Insert a meat thermometer into the thickest part of the meat and bake uncovered about 30 minutes per pound or until meat thermometer registers 175 degrees, basting occasionally with pan juices. Add a little water as necessary, when pan juices become dry. Cover pork loin loosely with a foil tent if top begins to over-brown. For the Cranberry Port Sauce, place 1/2 cup ruby Port and 1/2 cup chicken broth (bouillon is fine) in a medium-sized, heavy gauge saucepan and bring to a boil over high heat. Reduce heat to a medium-high setting and boil 5 to 7 minutes or until mixture has been reduced by half. Stir in 1 (18 oz) can whole berry or jellied cranberry sauce, 2 Tbls sugar, 1 Tbls red wine vinegar and 1/4 cup orange marmalade. Serve with Dijon Pork Roast.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 23 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 692.2mg||24 %|
|Potassium 218.3mg||6 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 18.1g|
|Protein 3.1g||4 %|
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Calories per serving: 236
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