CRANBERRY
PORK ROAST (SLOW COOKER)
(This
is delicious! )
INGREDIENTS
1
boneless rolled pork loin roast (2-1/2 to 3 lbs.)
1
can (16 oz.) jellied cranberry sauce
1/
cup sugar
1/2
cup cranberry juice
1
tsp. dry mustard
1/4
tsp. ground cloves
2
Tbsp. cornstarch
2
Tbsp. cold water
Salt
to taste
DIRECTIONS
Place
pork roast in a slow cooker or crock pot.
In
a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice,
mustard, and cloves. Pour over roast.
Cover
and cook on low for 6-8 hours or until meat is tender (I use meat thermometer)
Remove
roast and keep warm.
Skim
fat from juices
Measure
2 cups of juices, adding water if necessary to make that amount, and
pour into a saucepan.
Bring
to boil over medium-high heat.
Combine
the cornstarch and cold water to make a smooth paste; stir into gravy.
Cook
and stir until thickened.
Season
with salt.
Serve
the "gravy" over the sliced roast pork.
YIELD: 4-6- servings.
