12-18-2004, 04:59 PM
[ul][li]1 Boneless rolled pork loin roast [li]1 can 16-oz. jellied or whole berry cranberry sauce [li]1/2 cup Sugar [li]1/2 cup Cranberry juice [li]1 teaspoon Dry mustard [li]1/4 teaspoon Ground cloves [li]2 tablespoons Cornstarch [li]2 tablespoons Cold water [li]Salt [/li][/ul]Place pork loin roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover crockpot and cook on low for 6 to 8 hours, or until pork roast is tender. Remove pork roast and keep warm.
Skim fat from juices; measure 2 cups -- add water if necessary -- and pour into a saucepan. Bring to a boil over medium high heat.
Combine the cornstarch and cold water until smooth; stir into gravy. Cook and stir until thickened. Season with salt and serve with sliced pork roast.
[signature]
Skim fat from juices; measure 2 cups -- add water if necessary -- and pour into a saucepan. Bring to a boil over medium high heat.
Combine the cornstarch and cold water until smooth; stir into gravy. Cook and stir until thickened. Season with salt and serve with sliced pork roast.
[signature]