Cranberry Pork Roast

Cranberry Pork Roast


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


Directions

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 for 6-8 hours or until meat is tender.
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 for 2 minutes or until thickened. Season with salt. Serve with sliced pork. Yield: 4-6 servings.