Ingredients
- 1 boneless rolled pork loin roast
- (3 to 4 lbs.), halved
- 2 tablespoons vegetable oil
- 1 (16 oz.) can whole-berry cranberry sauce
- 3/4 sugar
- 3/4 cranberry juice
- 1 teaspoon ground mustard
- 1 teaspoon pepper
- 1/4 teaspoon ground cloves
- 1/4 cornstarch
- 1/4 cold water
- salt to taste
Directions
In Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to 5 quart slow cooker. Combine cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast. Cover and cook on low 6 to 8 hours or until meat thermometer reads 160°. Remove roast and keep warm.
In saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to boil; cook and stir 2 minutes or until thickened. Serve with roast.
