PORK ROAST (SLOW COOKER)
(This is delicious! )
1 boneless rolled pork loin roast (2-1/2 to 3 lbs.)
1 can (16 oz.) jellied cranberry sauce
1/ cup sugar
1/2 cup cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water
Salt to taste
Place pork roast in a slow cooker or crock pot.
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 (I use meat thermometer)
Remove roast and keep warm.
Skim fat from juices
Measure 2 cups of juices, adding water if necessary to make that amount, and pour into a saucepan.
Bring to boil over medium-high heat.
Combine the cornstarch and cold water to make a smooth paste; stir into gravy.
Cook and stir until thickened.
Season with salt.
Serve the "gravy" over the sliced roast pork.
YIELD: 4-6- servings.