Ingredients
1 boneless rolled pork loin roast (2-1/2 to 3 pounds)1 can (14 ounces) jellied cranberry sauce1/2 cup sugar1/2 cup cranberry juice1 teaspoon ground mustard1/4 teaspoon ground cloves2 tablespoons cornstarch2 tablespoons cold waterSalt to taste
Preparation
Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low until meat is tender, 6-8 hours.
Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir until thickened, 2 minutes. Season with salt. Serve with sliced pork.
