Cranberry Pork Roast

Cranberry Pork Roast (3Guys&AMomma)

1 boneless rolled pork loin roast
1 can (16-oz.) jellied or whole berry cranberry sauce
1/2 cup granulated sugar
1/4 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water salt to taste

Place pork loin roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast.

Cover crockpot and cook on low for 6 to 8 hours, or until pork roast is tender. Pork should register about 155 to 160° when done. Remove pork roast and keep warm.

Skim fat from juices; measure 2 cups -- add water if necessary -- and pour into a saucepan. Bring to a boil over medium high heat. Combine the cornstarch and cold water until smooth; stir into gravy. Continue to cook, stirring, until thickened. Season with salt and serve with sliced pork roast.

Delicious with rice, or serve with seasoned stuffing and potatoes.