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Cranberry Pork Roast

2 1/2 lb (to 3 lb.) boneless rolled pork loin
1 cn (16 oz.) jellied cranberry sauce
1/2 c Sugar
1/2 c Cranberry juice
1 ts Dry mustard
1/4 ts Ground cloves
2 tb Cornstarch
2 tb 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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