Cranberry Pork Roast

1 (2-½  pound) boneless rolled pork loin roast 

(can be frozen)

1 (16 oz) can jellied cranberry sauce

¼ cup sugar

½  cup cranberry juice (or OJ)

1 t dry mustard

¼  t ground cloves

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 

2 T cornstarch

2 T cold water

salt to taste

Slow Cooker:

1. Place pork roast in a slow cooker. 
2. In a med bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. 
3. Cover and cook on low for 6-8 hours.
4. 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.
5. 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.

In the Oven:  at 350 for 45 minutes   or  at 325 for 1 to 1-½ hours

Really good with mashed potatoes.

MY NOTES:  

JC loved this.  I did not follow the recipe.  I used 1/2 loin, 1 can whole cranberries, orange juice and nothing else.  I cooked it in the crock pot til it was pretty much falling apart.