Cranberry Pork Roast recipe

4 servings

1 (2.5 pound) boneless rolled pork loin roast

1 (16 ounce) can jellied cranberry sauce

1/2 cup sugar

1/2 cup cranberry juice

1 teaspoon dry mustard

1/4 teaspoon ground cloves

2 tablespoons cornstarch

2 tablespoons cold water

salt to taste

Place pork roast in a slow cooker.

In a medium bowl, mash cranberry sauce; stir in 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; measure 2 cups, adding water if necessary, and pour into a saucepan.

Bring to a boil over medium-high heat.

Combine the cornstarch and cold water to make a paste; stir into gravy.

Cook and stir until thickened.

Season with salt.

Serve with sliced pork.