I like making roasts. It's usually pretty easy to season the meat and stick it in the oven. My family is small enough that a regular-sized roast makes about three meals for us and maybe some sandwiches.

I found this recipe for cranberry citrus-glazed pork in the coupon section several years ago. You can also find it on Oceanspray's Web site, where you can find other recipes too.

I like this because it's easy, requires very little work and is really delicious. Plus, I could eat cranberry sauce all year so it's a good reason to get a can.

Cranberry Citrus-Glazed Pork 

1 16-ounce can whole berry or jellied cranberry sauce
1/3 cup orange juice
1/2 teaspoon orange zest, optional
1/2 teaspoon dried sage
1 2 1/2 to 3 1/2 pound boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350ºF.

Combine cranberry sauce, orange juice, orange zest and sage in a medium saucepan. Bring mixture to a boil over medium heat. Reduce heat and simmer uncovered for 5 minutes. Set aside 1 cup glaze to serve with cooked pork.

Place pork roast in a 13x9-inch roasting pan. Season with salt and pepper. Bake uncovered for 1 hour or until internal temperature reaches 160ºF on a meat thermometer. Baste frequently during baking with remaining glaze. Discard any unused basting glaze.

Let roast stand 10 minutes before serving. Serve glaze either warm or room temperature. Makes 6 to 8 servings.