Cranberry Crock Pot Pork Tenderloin

By GNSnavely

Sharon Nix

Ingredients

• 2 1/2 - 3 lb boneless rolled pork loin (pork tenderloin)
• 16 oz can whole berry cranberry sauce
• 1/2 c sugar
• 1 tsp dry mustard
• 1/4 t ground cloves
• 2 T cornstarch
• 2 T cold water

Preparation

Step 1

Place the meat in the crock pot.
Combine cranberry sauce, sugar, cranberry juice, mustard, and cloves in a bowl and mix well.
Add the cranberry mixture to the meat in the crock pot.
Cover and cook on low for 6-8 hours.
Remove pork and keep warm.
Skim fat from juices in crock pot.
Measure 2 c of the juices from crock pot into a saucepan.
In a separate bowl, combine the cornstarch and cold water.
Mix well into a paste.
Add the paste to the 2 c juices in the saucepan.
Cook and stir until thickened.
Serve gravy with sliced pork and mashed potatoes, Stuffing, or brown rice.