"Guests rave about this tender roast, and I love preparing it because it's so simple," relates Audrey Thibodeau of Mesa, Arizona. "The gravy is delicious over creamy mashed potatoes.
Ingredients
- 1 boneless rolled pork loin roast (2-1/2 to 3 pounds)
- 1 can (14 ounces) jellied cranberry sauce
- 1/2 cup sugar
- 1/2 cup cranberry juice
- 1 teaspoon ground mustard
- 1/4 teaspoon ground cloves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Salt to taste
Directions
- Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low until meat is tender, 6-8 hours.
- Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir until thickened, 2 minutes. Season with salt. Serve with sliced pork.
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