1 boneless rolled pork loin roast (3-4 lbs.) halved.
2 Tbsp. Vegetable oil
1 can (16 oz.) whole-berry cranberry sauce
¾ c sugar
¾ c cranberry juice
1 tsp. Ground mustard
1 tsp pepper
¼ tsp ground cloves
¼ c cornstarch
¼ c cold water
Salt to taste
In a dutch oven, brown roast in oil on all sides over medium-high heat.
Transfer to a 5 quart slow cooker.
Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast.
Cover and cook on low for 7-8 hours. Remove roast and keep warm.
In a saucepan combine cornstarch and water and salt until smooth.
Stir in cooking juices. Bring to boil. Cook and stir until thickened. (About two minutes)
Serve with roast.
Note: Trim the fat off your roast and this is very lean and healthy. Cloves are the secret to success. This dish is great because you can cook it all day in the crockpot while company is over, and have a delicious main dish that seems like it took a lot of work.
**This is Lisa Hill's recipe. She use to be in the Leon Valley ward in TX