1 can whole cranberry sauce
1 tsp. dry mustard
1/2 c. red wine
1/2 c. chicken stock
1/2 tsp. thyme
1/2 c. red wine vinegar
1 1/2 tsp. orange peel
1 roast pork (boneless)
2 tbsp. mustard

Combine all ingredients except roast and mustard in a saucepan on medium heat until mixture softens, (approximately 5 minutes). Place roast in a covered roasting pot. Spread mustard around pork roast then pour cranberry mixture over roast. Cover, bake according to size of roast or correct meat temperature. Oven temperature 325 degrees. Use sauce as gravy.