center-cut pork loin roast (4 pounds/1.8 kilos)
ounces whole berry cranberry sauce (1 can)
cup catalina dressing, preferably calorie-wise
tablespoon soy sauce, preferably low sodium
teaspoon orange zest
cup juice from 1 orange
Heat oil in a large skillet on medium-high heat. Add meat; cook 4-5 minutes on each side or until browned on both sides. Transfer meat to slow cooker. Mix cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid. Cook on low for 4-5 hours. Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on high for 10 minutes or until thickened. Slice meat; place on platter. Drizzle with some of the sauce. Serve with remaining sauce.