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.
