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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Guests rave about this tender roast, and I love preparing it because it's so simple, relates Audrey Thibodeau of Mesa, Arizona. The gravy is delicious over creamy mashed potatoes. Ingredients:
1 boneless rolled pork loin roast (2-1/2 to 3 pounds) |
1 can (14 ounces) jellied cranberry sauce |
1/2 cup sugar |
1/2 cup cranberry juice |
1 teaspoon ground mustard |
1/4 teaspoon ground cloves |
2 tablespoons cornstarch |
2 tablespoons cold water |
salt to taste |
Directions:
1. Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Season with salt. Serve with sliced pork. Yield: 4-6 servings.
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