1 boneless rolled pork loin
1 roast -- 2 1/2-3 lbs
16 oz can
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon cloves
2 tablespoon cornstarch
2 tablespoon cold water
1 salt -- to taste
1 jellied cranberry sauce
Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranbery 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; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
Recipe By : MRSBOWLER
