1 (4 to 5 lb.) boneless pork loin roast
1 tsp. salt
Cranberry glaze
1 (8 oz.) can whole cranberry sauce
3/4 c. bottled barbecue sauce
3/4 c. apple or pineapple juice
1 tbsp. cornstarch
2 tbsp. cold water

Rub roast with salt. Place pork on rack in shallow roasting pan. Insert meat thermometer. Bake uncovered, in 325 degrees oven for 2 1/2 to 3 hours, or until meat thermometer register 170 degrees, spooning on cranberry glaze the last 45 minutes of baking.

GLAZE:

In small sauce pan combine cranberry sauce, barbecue sauce and apple or pineapple juice; bring to boiling, reduce heat and simmer 10 minutes. Combine cornstarch and the cold water; stir into cranberry sauce mixture. Cook and stir until mixture thicken and bubbles. To serve roast, skim any excess fat from pan drippings, combine drippings with remaining glaze and serve with roast and sweet potato or yams, if desired. Makes 10 to 12 servings.