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Ingredients

• 1 3- to 5-pound  pork loin center rib roast, backbone removed
• 1/2 cup  fine dry bread crumbs
• 2 tablespoons  snipped fresh sage
• 2 tablespoons  snipped fresh thyme
• 1 tablespoon  snipped fresh oregano
• 1 tablespoon  snipped fresh basil
• 2 tablespoons  margarine or butter, melted
• 1 teaspoon  pepper
• 1/2 teaspoon  salt
• 2 tablespoons  honey
• 1 16-ounce can  whole cranberry sauce
• 1/4 cup  lemon juice

Description

Canned Cranberry Sauce And Lemon Juice Make A Simple Sauce For This Tender, Juicy Roast.

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