Wow!!! What a color, but isn't this cranberry at its' finest?  This pork roast recipe is truly scrumptious. Everyone will rave as the roast will come out tender and juicy every time.  With a hint of clove, you can make a wonderful gravy from the sauce, too.

Serve with Paul's mashed potatoes, a side of applesauce and fresh snap peas with drop biscuits.  Enjoy!

                                        Your Host,  Brad

1 boneless pork loin roast (3 lbs)
1 can (16 oz) jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 Tbl cornstarch
2 Tbl cold water
Salt to taste

Place pork roast in a slow cooker.  in a glass bowl, mash the cranberry sauce; stir in sugar, cranberry juice, mustard and cloves.  Pour over roast.  Cover and cook 6-8 hours on medium until tender.  Remove roast and keep warm.  Meanwhile, take 2 cups of the roast juices (adding water in necessary), and pour into a saucepan.  Bring to a boil over medium-high heat.  Mix the cornstarch and water to make a paste; stir into gravy.  Cook and stir until thickened.

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