Ingredients
1 pork tenderloin (1 pound)1 can (14 ounces) whole-berry cranberry sauce1/2 cup orange juice1/4 cup sugar1 tablespoon brown sugar1 teaspoon ground mustard1/4 to 1/2 teaspoon ground cloves2 tablespoons cornstarch3 tablespoons cold water
Preparation
Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.
Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork.
