Preheat oven to 350ºF. Combine cranberry sauce, orange juice, orange zest and sage in a medium saucepan. Bring mixture to a boil over medium heat. Reduce heat and simmer uncovered for 5 minutes. Set aside 1 cup glaze to serve with cooked pork. Place pork roast in a 13x9-inch roasting pan. Season with salt and pepper. Bake uncovered for 1 hour or until internal temperature reaches 160ºF on a meat thermometer. Baste frequently during baking with remaining glaze. Discard any unused basting glaze. Let roast stand 10 minutes before serving. Serve glaze either warm or room temperature. Makes 6 to 8 servings. Per Serving: Cal. 439 (21%DV), Fat Cal. 162, Pro. 39g (77%DV), Carb. 30g (9%DV), Fat 18g (27%DV), Chol. 88mg (29%DV), Sod. 307mg (12% DV), Vit. A 6RE (0%DV), Vit. C 7mg (12%DV), Vit. E <1mg (1%DV), Calcium 57mg (5%DV), Iron 1mg (7%DV), Folate 13Ug (3%DV), Zinc 5mg (33%DV), Pot. 617mg (17%DV), Dietary Exchange: Fruit 2, Meat 5, Fat 1