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1 boneless pork loin roast (2-1/2 to 3 lbs.) 1 can (16 oz.)jellied cranberry sauce 1/2 c. sugar 1/2 c. cranberry juice or water 1 tsp. dry mustard 2 Tbsp. cornstarch 2 Tbsp. cold water salt to taste Place pork in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice and mustard. Pour over roast. Cover and cook on low for 6 to 8 hours. 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 heat. Combine the cornstarch and cold water to make a paste, stir into gravy. Cook and stir until thickened. Season with salt. Serve with pork. Serves 4 to 6 This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |