Cranberry Pork Roast

  • 3-lb boneless pork top loin roast (preferably a double loin, tied)
  • 1 Tbs cooking oil
  • salt and ground black pepper, to taste
  • 1 16-oz can whole cranberry sauce (or real cranberry sauce, if you have access to it)
  • 1/2 c. cranberry juice
  • 1/4 c. sugar (reduce if your cranberry juice has sugar added)
  • 1 tsp dry mustard
  • 1/4 tsp ground cloves
  • 2 Tbs cornstarch
  • 2 Tbs cold water
  • optional starch to serve on/with – rice, rice pilaf, noodles, mashed potatoes, stuffing, etc.

In a 10″ skillet, heat oil, then sear roast, rotating frequently, until browned on all sides.  Place roast in 4- or 5-qt slow cooker; sprinkle lightly with salt and pepper.

In medium bowl, stir together cranberry sauce, cranberry juice, sugar, mustard, and cloves.  Pour over roast.  Cover and cook on low-heat setting for 6-7 hours, or on high-heat setting for 3-3.5 hours.

Using tongs, transfer roast to a platter; keep warm.  Skim fat from juices in slow cooker.  Measure 2 c. of juices, and transfer them to a medium saucepan, along with most or all of the cranberries from the sauce.  In small bowl, stir together cornstarch and water; add to saucepan.  Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more.  Serve sauce with roast (and optional starch).

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