In a small bowl, combine the chopped rosemary, orange zest, kosher salt, and cloves. Stir together. Rub the pork loin all over with the herb rub. Cover and refrigerate for at least 8 hours or, ideally, overnight. Reserve the orange to use the next day.
Roast the pork loin
Preheat the oven to 450°F. Drizzle the bottom of a roasting pan with 1 tbsp olive oil. Scatter the onions, orange slices, rosemary sprigs, and garlic cloves in the roasting pan. Place the rack of pork over the aromatics in the roasting pan. Drizzle the pork loin with the remaining tbsp of olive oil and rub all over.
Roast the pork for 15 minutes then turn down the heat to 325°F. Carefully pour the white wine and chicken broth into the roasting pan. Continue roasting for another 1 hour 30 minutes to 1 hour 45 minutes until the pork reaches an internal temperature between 140°F to 150°F.
Make the cranberry sauce
In a saucepan over medium heat, combine the cranberries, sugar, and orange zest. Juice the orange and add enough water to equal 1/2 cup. Bring to a boil, stirring occasionally, until the cranberries have burst and are beginning to thicken. Remove from the heat and set aside.
When the pork is done, remove the roast to a platter and tent with foil to rest. Remove the aromatics from the roasting pan. Strain the pan drippings - there should be about a half cup of drippings. If there is more, bring to a boil in a small saucepan and reduce until half a cup. Add the pan drippings to the cranberry sauce and season with kosher salt.
To serve, slice the loin off the rack of bones. Carve the loin into slices and arrange on a serving platter. Serve the pork with the warm cranberry sauce and enjoy!
Notes
*Kosher salt is less salty than table salt - if using table salt, reduce the amount by half.