Cranberry Pork Roast

written by CrockPot Cooking | May 8, 2013

Ingredients

1 boneless rolled pork loin, roast
1 can 16-oz. 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

Directions

Place pork roast in slow cooker. 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 to 8 hours, or until meat is tender. Remove 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 med-high heat. Combine the cornstarch and cold water until smooth; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.