Cranberry Pork Loin

I make this often, especially in the fall when the cranberry sauce is on sale.  This most recent time I made it I was unable to take pictures because I had to quickly pack up the food and take it to some local missionaries. It's a good Sunday meal, because it's quick, goes in the slow cooker, and makes your house smell awesome.

Cranberry Pork Loin
3 lb. boneless pork loin roast
1 can jellied cranberry sauce
1/2 c. sugar
1/2 c. cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water
1 tsp. salt.

1.  Place roast in slow cooker.
2.  Combine cranberry sauce, sugar, juice, mustard and cloves.  Pour over roast.
3.  Cover and cook on low 6-8 hours or until meat is tender.
4.  Remove roast and keep warm.
5.  Skim fat from juices.  Pour 2 cups of the juices into a saucepan, adding water if necessary.  Bring to low boil.
6.  Combine the cornstarch and 2 Tbsp. cold water in a small bowl.  Whisk into cranberry gravy to thicken.  Season with salt.  Serve with sliced pork.

source:  Fix It and Forget It Cookbook