Ingredients Jump to Instructions ↓

  1. 1 (3 pound) boneless rolled pork loin roast, halved

  2. 2 tablespoons vegetable oil

  3. 1 (16 ounce) can whole berry cranberry sauce

  4. 3/4 cup sugar

  5. 3/4 cup cranberry juice

  6. 1 teaspoon ground mustard

  7. 1 teaspoon pepper

  8. 1/4 teaspoon ground cloves

  9. 1/4 cup cornstarch

  10. 1/4 cup cold water salt to taste

Instructions Jump to Ingredients ↑

  1. 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 a meat thermometer reads 160 degrees F. 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. ');


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