Ingredients Jump to Instructions ↓

  1. 1 boneless whole pork loin roast (2 pounds)

  2. 1 can (14 ounces) whole-berry cranberry sauce

  3. 1/4 cup Dijon mustard

  4. 3 tablespoons brown sugar

  5. 3 tablespoons lemon juice

  6. 1 tablespoon cornstarch

  7. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  1. Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160°. Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.


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