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
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