1 boneless rolled pork loin roast (3-4 pounds), halved
2 Tbl vegetable oil
1 can (16 oz) whole-berry cranberry sauce
3/4 cup sugar
3/4 cup cranberry juice
1 tsp ground mustard
1 tsp pepper
1/4 tsp ground cloves
1/4 cup cornstarch
1/4 cup water
salt to taste
In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5 quart slow cooker. Combine cranberry sauce, sugar, cranberry juice, mustard, pepper, and cloves; pour over roast. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160 degree. Remove roast and keep warm. In a saucepan, combine the cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Yield: 6-8 servings.
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