Cranberry Pork Loin 1 (3 pound) boneless pork loin
1 (16 ounce) can jellied cranberry sauce 1/4 cup sugar 1/2 cup cranberry juice 1 teaspoon dry mustard 1/4 teaspoon ground cloves, optional Place pork loin in 5 to 6 quart slow cooker. Combine remaining ingredients in a bowl. Pour sauce over pork. Cover; cook on low for 4 to 6 hours, or until meat is tender. Note: To thicken the sauce, remove cooked meat to a platter and cover to keep warm. Mix 2 tablespoons cornstarch with 2 tablespoons water in a small bowl. Turn cooker to high. Stir cornstarch mixture into simmering sauce. Continue stirring until thoroughly combined. Then allow sauce to simmer until thickened, about 10 minutes. Stir occasionally to keep sauce from getting lumpy. Serve thickened sauce over or alongside pork slices. Makes 6 to 8 servings. Mama's Co rner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
