Cranberry Pork Roast

Author: Sarah Slavinsky

Ingredients

• $1$ boneless rolled pork loin roast ($2\frac{1}{2}$ to $3$ pounds)
• $1$ can jellied cranberry sauce
• $\frac{1}{2}$ cup sugar
• $\frac{1}{2}$ cup cranberry juice
• $1$ teaspoon dry mustard
• $\frac{1}{4}$ teaspoon ground cloves
• $2$ tablespoons cornstarch
• $2$ tablespoons cold water

Instructions

• Place roast in slow cooker.
• In medium bowl, mash cranberry sauce.
• Add sugar, cranberry juice, dry mustard, and cloves.
• Pour over roast.
• Cover and cook on LOW for $6$ to $8$ hours or until meat is tender.
• Remove roast and keep warm.
• Skim fat from juices.
• Measure $2$ cups of juices (add water if necessary).
• Pour into saucepan.
• Bring to a boil over medium-high heat.
• Combine cornstarch and water to make a paste.
• Stir into gravy.
• Cook and stir until thickened.
• Season with salt.