Cranberry Pork Roast
Ingredients
- 1 boneless rolled pork loin roast (2-1/2 pounds)
- 1 can (16 oz) jellied cranberry sauce
- ¼ cup sugar
- ½ cup cranberry juice
- 1 teaspoon dry mustard
- ¼ teaspoon ground cloves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place pork roast in a slow cooker.
- In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast.
- Cover and cook low for 6-8 hours or until meat is tender. Remove roast and keep warm.
- Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt.
- Serve gravy with sliced pork.
Notes
Makes 8 servings
Nutrition Information
280 calories, 5 grams fat, 90 mg cholesterol, 370 mg sodium,
30 grams carbohydrate, 1 gram fiber, 30 grams protein
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