1 (4 pound) boneless top pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole cranberry sauce
1/2 cup Boggs cranberry liqueur
1/3 cup smoky barbecue sauce
Parsley
Crab apples

Sprinkle pork roast with salt and pepper. Place meat, fat side up, on rack in shallow roasting pan. Roast 2 1/2 hours.

Remove from pan. Allow to stand 15 minutes before carving.

To make sauce, mix 1/3 cup pan drippings, cranberry sauce, Boggs cranberry liqueur and barbecue sauce in saucepan; heat to boiling. Slice pork. Arrange slices on platter. Spoon sauce over slices. Garnish with parsley and crab apples.