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Cranberry Pork Roast
2 1/2 pounds boneless pork top loin -- roast (2 1/2-3 lbs)
16 ounces cranberry sauce -- 1 can
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Salt to taste
Place pork roast in a slow cooker. In a medium bowl, mash cranberry
sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over
roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and
keep warm. Skim fat from juices; measure 2 cups, adding water if
necessary, and pour into a saucepan. Bring to a boil over medium-high heat.
Combine the cornstarch and cold water to make a paste; stir into gravy.
Cook and stir until thickened. Season with salt. Serve with sliced pork.
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