Cranberry Pork Roast

• 1 ( 2-1/2-3 lbs) Boneless rolled pork loin Roast

• 1 can (16 oz) Jellied cranberry sauce

• 1/2 cup Sugar

• 1/2 cup Cranberry juice

• 1 tsp Dry mustard

• 1/4 tsp Ground cloves

• 2 tsp Cornstarch

• 2 tsp 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 roast. 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.

(Gravy is delicious over mashed potatoes.)

Yield: 4-6 servings