Ingredients
1 boneless rolled pork loin roast (3 to 4 pounds), halved2 tablespoons canola oil1 can (14 ounces) whole-berry cranberry sauce3/4 cup sugar3/4 cup cranberry juice1 teaspoon ground mustard1 teaspoon pepper1/4 teaspoon ground cloves1/4 cup cornstarch1/4 cup cold waterSalt to taste
Preparation
In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast.
Cover and cook on low for 6-8 hours or until the meat is tender. Remove roast and keep warm.
In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
