In a small saucepan, combine all ingredients except pork.
Cook over medium heat, stirring, until thickened, let cool
Place pork in a large plastic bag.
Pour cooled cranberry mixture over pork loin.
Close bag, removing as much air as possible.
Place in the refrigerator for 24 hours.
Preheat oven to 325 degrees F.
Remove the pork loin from the bag and place in a roasting pan.
Pour about 1/2 the marinade over the pork loin.
Roast 2 to 2 1/2 hours, basting often with the remaining sauce.
The loin is done when a meat thermometer reads 160 defrees F.
Remove the loin from the oven and allow to rest 10 - 20 minutes before carving.
Slice and place on a serving platter.
Pour a small amount of the sauce over the sliced loin.
Place the rest of the sauce in a gravy boat and serve with the sliced pork loin.
