Cranberry Pork Roast

• 2 1/2- to 3-pound pork loin roast or rib roast
• 1 teaspoon ground ginger
• 1/2 teaspoon dry mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, firmly packed
• 1/3 cup raisins
• 1 garlic clove, chopped
• 1/3 cup cranberry juice
• 1/2 small lemon, thinly sliced

1. Use a 4-quart slow cooker.
2. Put the meat in a plastic ziplock bag with the ginger, mustard, salt, pepper, and cornstarch.
3. Shake to coat.
4. Pour the contents into your stoneware.
5. Add the cranberries, sugars, raisins, and garlic.
6. Pour in cranberry juice, and top with the lemon slices.
7. Cover and cook on low for 8 hours, or high for about 4 hours.
8. Serve with rice or pasta.

pork loin, ground ginger, dry mustard, kosher salt, black pepper, cornstarch, cranberries, granulated sugar, brown sugar, raisins, garlic, cranberry juice, lemon

Taken from www.cookstr.com/recipes/cranberry-pork-roast (may not work)