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Cranberry Dijon Pork Roast

2 Tbsp. butter
1 boneless pork roast -- (2 to 3-lb.)
1 envelope onion dried soup mix -- (1.3 oz.)
1 can jellied cranberry sauce -- (16 oz.)
2 tsp. Dijon-style mustard


Melt butter in 12-inch skillet until sizzling; add pork roast. Cook over medium-high heat, turning occasionally, until browned. Place in slow cooker. Sprinkle with dried soup mix. Spread cranberry sauce over dried soup. Cover; cook on low heat 4 to 6 hours or until roast is fork tender. To serve, cut meat into slices. Stir mustard into sauce; serve over meat.


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