| Type: | Dinner |
| Ingredients: |
1 (2.5 pound) boneless rolled pork loin roast 1 (16 ounce) can jellied cranberry sauce 1/2 cup sugar 1/2 cup cranberry juice 1 teaspoon dry mustard 1/4 teaspoon ground cloves 2 tablespoons corn starch 2 tablespoons cold water salt to taste |
| Procedure: |
Place pork roast in slow cooker. In a medium bowl, mash the cranberry sauce; stir in sugar, cranberry juice, 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 two cups, adding water if necessary. Bring to a boil in a saucepan. Combine cold water and corn starch and stir into gravy. Season with salt. Serve with sliced pork. |
| Yields: | 4 servings |