2 tablespoons oil
1 flat boneless pork loin roast (4 lb.)
1 can (14 oz.) whole berry cranberry sauce
1/2 cup Kraft Classic Catalina Dressing
1 tablespoon less-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon zest and 1/4 cup juice from 1 orange
Heat oil in large skillet on medium-high heat. Add meat; cook 4 to 5 minutes on each side or until browned on both sides. Transfer meat to slow cooker.
Mix cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid.
Cook on LOW 4 to 5 hours. Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on HIGH 10 min. or until thickened.
Slice meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.
Note: For best results, do not cook the meat on the HIGH heat setting.