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Cranberry Glazed Pork Roast

1 Sirloin pork roast, extra-lean and boneless
1 16 ounce can of jellied cranberry sauce
1/2 Cup of sugar
1/2 Cup of cranberry juice cocktail
1 Teaspoon of dry mustard
1/4 Teaspoon of cloves
2 Tablespoons of cornstarch
2 Tablespoons of cold water
Salt to taste

In a medium bowl, mash cranberry sauce with a fork or a potato masher.

Stir in sugar, cranberry juice, mustard, and cloves.

Place pork roast in slow cooker and pour cranberry sauce mixture over it.

Cook on low setting for 6 to 8 hours or until meat is tender.

Remove roast and keep warm.

Sauce for Pork:

With a metal spoon, skim the fat from the liquid in the slow cooker. Pour 2 cups of the liquid (add water to fill out the measure, if necessary) into a small saucepan. Bring to a boil over medium-high heat.

Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid.

Continue cooking, stirring constantly, until mixture thickens. Add salt to taste.

Serve with pork.

Makes 12 servings.

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