Cranberry Pork Roast

By GmaJan12

Ingredients

• 1 boneless rolled pork loin roast (2-1/2 to 3 pounds)
• 1 can (14 ounces) jellied cranberry sauce
• 1/2 cup sugar
• 1/2 cup cranberry juice
• 1 teaspoon ground mustard
• 1/4 teaspoon ground cloves
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Salt to taste

Preparation

Step 1

Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.

Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Season with salt. Serve with sliced pork.

Yield: 4-6 servings.