Preheat the oven to 375°F. Season the pork roast on all sides with salt and pepper. In a large oven-safe pan, add enough oil to coat the bottom of the pan and heat over medium high heat. Sear the roast on all sides and remove from the pan. Add onions to the pan and sauté until soft. Add the carrots and potatoes, sprinkle with salt and pepper, and sauté until just turning soft.
In a small bowl, combine the honey and orange juice with a pinch of salt and pepper.
Place the pork roast back in the pan with the vegetables, sprinkle the cranberries around the roast, and pour the honey mixture over the pork. Place the rosemary sprigs around the pork loin. Roast in a preheated oven for 30-35 minutes, until the center reaches 145°F. While cooking, periodically baste the roast with the juices in the pan, tilting your pan to capture the juice, if necessary.
Remove the pork to a platter and let rest for 10 minutes before slicing. Stir the vegetables with the pan juices, and serve alongside the pork.
