Thursday, November 19, 2009

Cranberry Pork Roast

    boneless rolled pork loin roast (21/2 to 3 pounds)
    1 can jellied cranberry sauce (16 oz.)
    1 tsp. dry mustard
    1/4 tsp. ground cloves
    1/2 c. sugar
    1/2 c. cranberry juice
    2 tbsp. cornstarch
    2 tbsp. 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 meat.  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.
Yield: 4-6 servings

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