Pork Loin - Cranberry - Mustard Pork Loin

By á-47

Ingredients

• 1 boneless whole pork loin (2#)
• 1 can (16 oz) whole-berry cranhgerry sauce
• 1/4 cup Dijon mustard
• 3 Tbsp. brown sugar
• 2 Tbsp. lemon juice
• 1 Tbsp. cornstarch
• 1/4 cup 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 roast. Cover and cook on low for 4 to 4 1/2 hours or until a meat thermometer reads 160 degrees.

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