Saturday, October 17, 2009

Cranberry Pork Roast 6-8 hours

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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