Cranberry-Orange Pork Loin

1. Heat oil in a large skillet over medium-high. Sprinkle pork with 11/2 teaspoons salt and black pepper; add to skillet. Cook until browned on all sides, about 6 minutes, turning as needed. Transfer pork to a 5- to 6-quart oval slow cooker. Add cranberries, raisins, orange juice, honey, and garlic to cooker. Cover and cook on low until a meat thermometer inserted in the thickest portion of pork registers 145°F, about 3 hours. Remove pork to a cutting board; let stand about 10 minutes.

2. Meanwhile, pour juice mixture from cooker through a fine wire-mesh strainer into a medium saucepan, straining juices and reserving cranberries and raisins in strainer. Whisk together 1 tablespoon water and cornstarch in a small bowl; whisk into juice mixture in saucepan. Bring to a boil over high, and cook, whisking constantly, until thickened, about 2 minutes. Stir in reserved cranberries and raisins and remaining 1/2 teaspoon salt. Thinly slice pork, and serve with cranberry sauce. If desired, garnish with orange slices and thyme sprigs.