Recipe: Cranberry Pork Roast – Crock Pot

Looking for something different? Something kind of fall-ish. Something delicious. Something easy. Something you can ‘set-n-forget’. This is one of those recipes. One of those ‘let the crock pot do the work and take the credit’ dishes. Oh Yeah Baby! Super moist, delicious, rich sauce covered pork roast. Yum! Give it a try this weekend. 🙂

    1   boneless rolled pork loin roast (21/2 to 3 pounds)
    1 can jellied cranberry sauce (16 oz.)
    1 tsp. dry mustard
    1/4 tsp. ground cloves
    1/2 c. sugar
    1/2 c. cranberry juice
    2 tbsp. cornstarch
    2 tbsp. cold water
        salt to taste

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


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