For DRs Jan and Vixmom and anyone else who wants to try it:
Cranberry Pork Roast
2 1/2 - 3 pound boneless rolled pork loin
16 oz. can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 tbsp. cornstarch
2 tbsp. cold water
1 tsp. salt
1) Place roast in slow cooker (crockpot).
2) Combine cranberry sauce, sugar, cranberry juice, mustard, and cloves and whisk together. Pour over roast.
3) Cover and cook on low 6-8 hours, or until meat is tender.
4) Remove roast and keep warm.
5) Skim fat from juices. Measure 2 cups of juices, adding water if necessary to make 2 cups. Pour into small saucepan. Bring to boil over medium heat. Combine the cornstarch and cold water to make a paste. Stir into juice; cook and stir until thickened into gravy. Season with salt.
6) Slice or shred the pork and serve with gravy.
This is a holiday favorite in our household.
