Pork Roast

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.