Cranberry Mustard Pork Loin (skinny)

By learen

Ingredients

• 2 lb boneless whole pork loin roast
• 1 can whole berry cranberry sauce
• 1/4 c dijon mustard
• 3 T brown sugar
• 3 T lemon juice
• 1 T cornstarch
• 1/4 c cold water

Preparation

Step 1

Place roast in a 3 qt slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over the roat. cover and cool on low for 4 to 4 1/2 hours or until a meat thermometer reads 160.

Remove roast and keep warm. Strain cooking juices into a 2 c measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 min or until thickened. Serve with pork.