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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 6 |
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I found this recipe in a Christmas issue of Gooseberry Patch. Aside from our tradiional Turkey for Christmas dinner, this was another favorite. Easy to prepare and Yummy after prepared. Ingredients:
2 1/2-3 lbs pork loin roast |
16 ounces jellied cranberry sauce |
1/2 cup sugar |
1/2 cup cranberry juice |
1 teaspoon dry mustard |
1/4 teaspoon ground cloves |
2 tablespoons cornstarch |
2 tablespoons cold water |
salt |
Directions:
1. Place pork roast in a slow cooker.
2. In a medium bowl, mash cranberry sauce, stir in sugar, cranberry juice, mustard and cloves.
3. Pour over roast.
4. Cover and cook on low for 6 to 8 hours or until meat is tender.
5. Remove roast and keep warm.
6. Skim fat from juices; discard.
7. Add broth to a 2 cup measuring cup, adding water if necessary to equal 2 cups total liquid.
8. Pour into saucepan and bring to a boil over medium high heat.
9. Combine cornstarch and cold water to make a paste, stir into saucepan.
10. Cook and stir until thickened.
11. Season with salt.
12. Serve over sliced pork.
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