When oven is ready, place roast in shallow roasting pan and roast for about 1 hour.
While pork is cooking, combine cornstarch, cinnamon, salt and orange peel in small saucepan. Stir in orange juice, sherry and cranberry sauce. Cook, stirring over medium heat until sauce combines and thickens. Set aside.
After 1 hour, remove pork from oven. Set onion wedges around pork loin in pan and spoon about 1/2 of cranberry sauce over roast and onions. Return to oven for another 30 to 60 minutes or until internal meat temperature reaches 145 degrees F.
Remove from oven. Let stand 5 minutes. Serve with remaining cranberry sauce.
Cut pork tenderloin into thin slices. Sprinkle with pepper. In a large skillet, heat oil over medium heat. Add slices; cook 2-3 minutes on each side until a thermometer reads 145 degrees F. Combine the sweet chili sauce with soy sauce; pour over pork. Reduce heat to medium and stir until sauce is slightly thickened, 2-3 minutes. Then remove it from the heat.
Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread lightly, then spread with mayonnaise.
Spoon pork evenly over the bread. Cover with lettuce-carrot mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold bread and serve immediately with Sriracha sauce.
2large avocadospitted and sliced into 1/2 inch thick slices for serving
Spread potatoes on the bottom of a slow cooker and the top with Indiana Kitchen Boneless Pork Loin. Then, in a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, Worcestershire sauce, oregano, garlic, and onion. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
When you are ready to eat, fry the optional chorizo in a medium skillet until thouroughly done, for about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinke on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
Taste and season with salt if you think it needs it.
Serve with warm tortillas, crumbled fresh cheese, and avocado.
If you do not have a slow cooker, you can do this in a medium-sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300-degree oven for 2 to 2 1/2 hours until pork is completely tender.
Bring a medium pot of lightly salted water to boil. Add pasta and cook according to package directions, but remove from heat and drain when pasta is becoming al dente and just short of finished. (Pasta will finish in oven.)
While pasta is boiling, fry bacon and onion together in oven-safe skillet. Fry until onion is translucent and bacon reaches desired level of doneness. Set bacon-onion mixture aside and remove excess grease, leaving some to coat the skillet.
Prepare the cheese sauce by melting butter in a saucepan over medium-low heat. Gradually add milk and flour, stirring occasionally so that the mixture doesn't burn. Slowly add grated cheddar and Parmesan while stirring.
Mix together pasta, bacon, onion and cheese mixture and add to skillet. Top with bread crumbs. Cook in oven for approximately 30 minutes.