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- 3 lb pork loin
- 1 (14 oz) can jelled cranberry sauce
- 1/2 c. cranberry juice
- 1/2 c. sugar
- 1 tsp mustard
- 1/2 tsp ground cloves
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- Place roast in slow cooker. In a medium size bowl mash cranberry sauce; stir in cranberry juice, sugar and seasoning until mixed. Pour mixture over pork loin. Cover and cook on low for 6-8 hours.
- Remove pork loin from crock pot to platter and cover with tin foil to keep warm. Measure 2 c. of liquid from the crock pot using as much fat from the liquid as possible. Pour liquid into saucepan and bring to a boil over medium heat.
- In a small bowl combine cornstarch and cold water to make paste. Stir paste mixture into saucepan. Cook and stir until thickened. Serve with pork.