Roast Pork with Cranberry Pepper Sauce

To make cranberry lemon baste, pour cranberry sauce into a wire strainer set over a bowl, let drain. Measure out 1/4 c. of the cranberry liquid & combine with lemon juice. Stir any remaining cranberry liquid back into cranberry sauce
set sauce & baste aside. Place pork, fat side up, on a rack in a roasting pan. Sprinkle lightly with salt & pepper. Roast, uncovered, in a 400 oven for 20 minutes, then reduce oven temperature to 325 and continue to roast until meat thermometer inserted in the thickest part of the roast registers 170 F. Two or more hours for a 5 lb. roast, about 2 3/4 more hours for a 7 lb. roast. Allow 24-28 minutes total per pound. About half way through cooking time, pour cranberry lemon baste over meat, then baste meat with pan juices every 30 minutes until done. When meat is done, transfer to a platter or board
keep warm. Skim & discard fat from pan juices, & pour juices into a sauce boat. In a serving bowl, combine peppercorns, cranberry sauce, & cracked pepper. Serve meat with juices & cranberry sauce. Makes 12-14 servings.