Preheat oven to 400 degrees.

Salt & pepper all sides of the pork loin roast. In a Dutch oven over medium-high heat, add olive oil, when oil is hot sear pork roast on all sides.

Place Dutch oven in oven and roast until the pork has an internal temperature of 145 degrees F, using a digital meat thermometer. This will take roughly 30 minutes.

While the roast is baking, in a saucepan over medium heat, add cranberries, sugar, water and orange zest and juice. Bring to a boil and simmer for 15 minutes, stirring occasionally. Sauce will thicken. Remove from heat, set aside.

Remove roast from Dutch oven, set on a plate, and cover with foil.

Add butter to the drippings of the roast, melt, add shallots and garlic and saute for about 3-4 minutes. Add chicken broth, scraping the bits from the sides and bottom of the pan. Add cranberry sauce and vinegar, stir and simmer for about 15 minutes for sauce to thicken up again.

Slice and serve with sauce.