Cranberry Pork Roast
This is the best pork recipe I have ever made. My family and friends love it,
and my customers usually pass it on to one another.
1 boneless rolled pork loin roast (2½ to 3 pounds)
1 can jellied cranberry sauce (16 oz.)
1 tsp. dry mustard
¼ tsp. ground cloves
½ c. sugar
½ c. cranberry juice
2 tbsp. cornstarch
2 tbsp. cold water
salt to taste
Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce;
stir in sugar, cranberry juice, mustard and cloves. Pour over meat. Cover and
cook on low for 6-8 hours or until meat is tender. 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. 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.
Yield: 4-6 servings
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