Cranberry Pork Roast
Ingredients
- 1 boneless rolled pork loin roast (2-1/2 to 3 pounds)
- 1 can (14 ounces) jellied cranberry sauce
- 1/2 cup sugar
- 1/2 cup cranberry juice
- 1 teaspoon ground mustard
- 1/4 teaspoon ground cloves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Salt to taste
Instructions
- 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.