Cranberry Pork Roast
Source: Taste of Home Magazine
|1||boneless rolled pork loin roast (21/2 to 3 pounds)|
|1||can||jellied cranberry sauce (16 oz.)|
|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 meat. 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.
Yield: 4-6 servings