I coated the outside of the with a thin coat of walnut oil and then rolled in a mixture of cumin, cinnamon, thyme, sea salt, pepper, and a little paprika (for browning). I next sauteed some onions and cranberries in olive oil, then I added some balsamic vinegar and a bit of brown sugar. Once it's cooked down I added some red wine and reduced it.
Once the onions were cooked I removed them from the pan and added the roast. On high, I "seared" the edges, creating a crust. Once the crust was completed I created a pouch for the roast out of tinfoil. I added the onion/cranberry mixture around it and drizzled some dijon mustard (cut with a bit of rice wine vinegar) on the roast and around the onions. Before baking I added a sprig of fresh thyme. Sealed the pouch and baked from about an hour and a half.
I'm really pleased with this and can't wait to make it next Thanksgiving :)
part of this recipe was adapted from the recipe on the box, found here: