Preheat oven to 425 degrees.
Place the sliced apples, onions and some of the fresh herbs in the bottom of the roasting pan, reserving some of the fresh herbs for later.
Place the pork roast on top of the onions and apples, fat side up.
Pour the balsamic vinegar evenly over the roast.
Allow the roast to rest for at least 20 minutes.
Season the roast with salt, pepper, and garlic powder.
Add a few additional rosemary and thyme sprigs on top of the roast.
Place the roast into the preheated oven (center rack) and roast for 60 minutes.
Remove the roast from the oven and cover the top of the roast evenly with the whole berry cranberry sauce.
Return the roast to the oven and continue cooking until the internal temperature of the roast reaches 140 degrees (approximately an additional 30 minutes).
Remove the roast from the oven, and cover with foil.
Allow the roast to sit for at least 10 minutes before placing it on a serving platter and slicing to your desired thickness.
Garnish with fresh cranberries and additional fresh herbs if desired.
Serve and enjoy!