Cranberry Pork Roast

At the commissary yesterday, walking by the meat department, the packs of pork loins were begging me to buy them. They looked so lonely and needed some attention. Not only did I give them attention, but I ended up making something that tasted like it could be served as a holiday meal. This recipe, which I found at this site that specializes in crock pot meals, utilizes cranberries - both in canned and juice forms. Thing Two and I really liked this, but the gravy was a bit too sweet, ok, it was extremely sweet. If you try this, I'd recommend you prepare the cranberry mixture without the sugar first and then taste; add the sugar little by little until you get the results you are looking for. Other than that, the flavor was very festive, the cranberries, the cloves...and it smelled wonderful too. I will definitely make this again, especially during the holiday season - its so easy to prepare and the results are great!

Cranberry Pork Roast

Serves 6

1 boneless rolled pork loin roast (2 1/2 - 3 pounds)

1 can jellied cranberry sauce

1 teaspoon dry mustard

1/4 teaspoon ground cloves

1/2 cup sugar

1/2 cup cranberry juice

2 tablespoons cornstarch

2 tablespoons cold water

salt, to taste

1. 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.

2. 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.