• 2 1/2 - 3 lb. boneless rolled pork loin roast
  • 16 oz. can jellied cranberry sauce
  • 1/2 c. sugar
  • 1/2 c. cranberry juice
  • 1 tsp. dry mustard
  • 1/4 tsp. ground cloves
  • 2 T. cornstarch
  • 2 T. cold water
  • 1 tsp. salt

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Everyone likes a different twist on a pork roast, and you will find Slow Cooker “Cranberry” Pork Roast has just that, and the taste is wonderful!

  1. Place roast in slow cooker.
  2. Combine cranberry sauce, sugar, cranberry juice, mustard, and cloves. Pour over roast.
  3. Cover. Cook on Low for 6-8 hours, or until meat is tender.
  4. Remove roast and keep warm.
  5. Skim fat from juices. Measure 2 cups, adding water if necessary. Pour into saucepan. Bring to boil over medium heat. Combine the cornstarch and cold water to make a paste. Stir into gravy. Cook and stir until thickened. Season with salt.
  6. Serve with sliced pork.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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