Slow Cooker Cranberry Pork

• 1 boneless rolled pork loin roast (3 to 4 pounds), halved
• 2 tablespoons canola oil
• 1 can (14 ounces) whole-berry cranberry sauce
• 3/4 cup sugar
• 3/4 cup cranberry juice
• 1 teaspoon ground mustard
• 1 teaspoon pepper
• 1/4 teaspoon ground cloves
• 1/4 cup cornstarch
• 1/4 cup cold water
• Salt to taste

1. In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast.
2. Cover and cook on low for 6-8 hours or until the meat is tender. Remove roast and keep warm.
3. In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

rolled pork, canola oil, wholeberry, sugar, cranberry juice, ground mustard, pepper, ground cloves, cornstarch, cold water, salt

Taken from www.tasteofhome.com/recipes/slow-cooker-cranberry-pork/ (may not work)