Ingredients
6
6 servings
- •1 (16 ounce) can jellied cranberry sauce
- •0.5 cup cranberry juice
- •0.25 cup white sugar
- •1 teaspoon dry mustard
- •0.25 teaspoon ground cloves
- •salt to taste
- •1 (1 1/2-pound) boneless pork loin roast
- •0.25 cup water, or as needed
- •2 tablespoons cold water
- •2 tablespoons cornstarch
Instructions
- Mash cranberry sauce in a bowl; stir in cranberry juice, sugar, mustard, cloves, and salt.
- Place pork roast into a slow cooker and pour cranberry mixture over top. Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
- Skim fat from cranberry sauce in the slow cooker. Transfer sauce to a 2-cup liquid measure; add water if needed to reach the 2-cup mark. Pour into a saucepan and bring to a boil.
- Whisk 2 tablespoons cold water and cornstarch into a paste; add to cranberry sauce. Cook and stir over medium-low heat until thickened, 5 to 10 minutes.
- Slice pork and serve with cranberry sauce.
Nutritional Facts
Per 6 servings
- Calories: 394
- Carbohydrate: 43g
- Fat: 15g
- Fiber: 1g
- Protein: 23g
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