Cranberry Pork Roast

Love this!  Nice, quick, and very yummy Sunday dinner!  Great with salad, rolls and potatoes.  I found this recipe in Fix-It and Forget-It Feasting with your Slow Cooker submitted by Phyllis attig, Mrs. J.E. Barthold, Kelly Bailey, and Joyce Kaut

2 1/2 - 3lb. boneless pork loin roast

16oz. can jellied cranberry sauce

1/2 cup sugar

1/2 cup cranberry juice

1 tsp. dry mustard

1/4 tsp. ground cloves

Sauce

2 Tbsp. cornstarch

2 Tbsp. cold water

1 tsp. salt

Place roast in slow cooker.  Combine cranberry sauce, sugar, cranberry juice, mustard, and cloves.  Pour over roast.  Cover and cook on Low 6-8 hours, or until meat is tender.  Remove roast and keep warm.  

Sauce:

Skim fat from juices.  Measure 2 cups, adding water if necessary.  Pour into saucepan.  Bring to boil over medium heat.  Combine the cornstarch and cold water to make a paste.  Stir into gravy.  Cook and stir until thickened.  Season with salt.  Serve on sliced pork roast.