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.) |
| 1 | tsp. | dry mustard |
| 1/4 | tsp. | ground cloves |
| 1/2 | c. | sugar |
| 1/2 | c. | cranberry juice |
| 2 | tbsp. | cornstarch |
| 2 | tbsp. | 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 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
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