Cranberry Pork Roast

• 1 (2 1/2 to 3 lb.) boneless rolled pork loin roast
• 1 can jelled cranberry sauce
• 1/2 c. sugar
• 1/2 c. cranberry juice
• 1 tsp. dry mustard
• 1/4 tsp. ground cloves
• 2 Tbsp. cornstarch
• 2 Tbsp. cold water

1. Place pork roast in slow cooker.
2. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves.
3. Pour over roast.
4. Cover and cook on low for 6 to 8 hours or until tender.
5. Remove roast and keep warm.
6. Skim fat from juices.
7. Measure 2 cups, adding water if necessary and pour into saucepan.
8. Bring to a boil over medium-high heat.
9. Combine cornstarch and cold water to make a paste; stir into gravy.
10. Cook and stir until thickened.
11. Season with salt.
12. Serve with sliced pork.
13. Yields 4 to 6 servings.

rolled pork, cranberry sauce, sugar, cranberry juice, dry mustard, ground cloves, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=498786 (may not work)