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.
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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