Cranberry Pork Roast

Entree

INGREDIENTS

1 boneless rolled pork loin roast (2-1/2 pounds)
1 can (16 oz) jellied cranberry sauce
1/4 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon salt
1/2 teaspoon black pepper

INSTRUCTIONS

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 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 gravy with sliced pork.

NOTES

Makes 8 servings Nutrition Information 280 calories, 5 grams fat, 90 mg cholesterol, 370 mg sodium, 30 grams carbohydrate, 1 gram fiber, 30 grams protein

NUTRITION INFORMATION

SERVES: Makes 8 servings Nutrition Information 280 calories, 5 grams fat, 90 mg cholesterol, 370 mg sodium, 30 grams carbohydrate, 1 gram fiber, 30 grams protein