3 lb boneless rolled pork loin roast
16 oz can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 tbs cornstarch
2 tbs cold water
1 tsp salt
Place roast in slow cooker.
Combine juice, sugar, cranberry sauce, mustard and cloves. Pour over roast.
Cover and cook on low for 6 – 8 hours or until tender. Remove meat and keep warm.
Skim fat from pan and measure out 2 cups, adding water if necessary. Pour into clean saucepan. Bring to boil over medium heat. Combine cornstarch and cold water to make a paste. Stir into gravy and cook until thickened. Season with salt. Serve over sliced pork.