Cranberry Pork Roast

By mamapig

Ingredients

• 2 1/2 to 3 lb. rolled pork loin roast
• 1 Tbs. cooking oil
• salt and ground pepper
• 1 16-oz. can whole cranberry sauce
• 1/4 cup sugar
• 1/2 cup cranberry juice
• 1 tsp. ground mustard
• 1/4 tsp. ground cloves
• 2 Tbs. cornstarch
• 2 Tbs. cold water
• hot cooked noodles

Details

Servings 6

Preparation

Step 1

1. In large skillet, cook pork roast in hot oil over medium heat until well browned on all sides. Place roast in 4-5 quart slow cooker and sprinkle lightly with salt and pepper. In medium bowl, combine cranberry sauce, cranberry juice, sugar, mustard and cloves. Pour mixture over roast. Cover and cook on low setting for 6-7 hours, or on high setting for 3-3 1/2 hours.

2. Transfer the meat to a platter, cover and keep warm. Skim the fat from the juices left in the slow cooker. Measure 2 cups of juices, transfer to a medium saucepan. In a small bowl stir together the corn starch and water, add to saucepan. Cook and stir over medium heat until the mixture is thickened and bubbly, cook and stir 2 minutes more. Serve with roast, and if you like, egg noodles.