Bring the first 9 ingredients (through cloves) to a boil over medium heat. Reduce heat, and simmer, stirring occasionally for 20 minutes. Remove half of the mixture, and set aside.
Preheat the oven to 425°F. Lightly grease a shallow roasting pan.
Brown the pork in hot oil in a nonstick skillet over medium-high heat 3 minutes on each side or until golden brown. Place the pork in the prepared pan.
Bake for 20 to 25 minutes or until a meat thermometer inserted into the thickest portion registers 145°F., basting occasionally with half of cranberry mixture. Remove from the oven; cover the pork with aluminum foil, and let stand 5 minutes. Slice the pork, and serve topped with the reserved cranberry mixture.
*If you are preparing this recipe as gluten-free, just be sure to use a brand of cranberry sauce that is known to be GF.