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1
Melt butter in heavy large skillet over medium-high heat.
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2
Add onions; saute until golden, about 8 minutes.
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3
Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute.
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4
Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes.
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5
Strain sauce into heavy medium saucepan, pressing on solids with back of spoon.
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6
Add cranberries and sugar; boil just until berries pop, about 5 minutes.
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7
Mix Port and cornstarch in small bowl to blend.
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8
Add to sauce; boil until sauce thickens, about 1 minute.
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9
Season to taste with salt and pepper.
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10
(Cranberry sauce can be made 1 day ahead.
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11
Cover and refrigerate.)
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12
Mix remaining 4 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in small bowl.
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13
Place pork in large baking dish.
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14
Pat dry with paper towel.
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15
Brush with 2 tablespoons oil.
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16
Rub thyme mixture over pork.
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17
(Can be prepared 1 day ahead.
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18
Cover and refrigerate.)
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19
Preheat oven to 400F.
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20
Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat.
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21
Add pork and cook until brown, turning frequently, about 5 minutes.
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22
Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150F, about 20 minutes.
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23
Transfer pork to platter; cover to keep warm.
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24
Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently.
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25
Cut pork into 1/2-inch-thick diagonal slices.
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26
Divide slices among 8 plates.
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27
Drizzle sauce over and serve.
