Crock Pot Cranberry Pork Roast

Submitted By: Teresa Deakins

Ingredients

• 1 (2 1/2- or 3-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 cornstarch
• 2 tablespoons cold water

Salt to taste

Instructions

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce and stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover and cook on low for six to eight hours or until meat is tender.

Remove roast and keep warm. Skim fat from juices, measure out 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. Serves four to six. Note: The gravy is delicious served over creamy mashed potatoes!