When we would go to grandma’s house on Sunday’s, the house was always filled with the aroma of pork roast cooking.
Ingredients:
1 (2 1/2-to-3-pound) rolled pork loin
1 (16 oz) can jellied cranberry sauce
1/2 cup cranberry juice
1 teaspoon Watkins ground cloves
1 tablespoon prepared mustard
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
Place the pork in a slow cooker. Combine the cranberry sauce, cranberry juice, cloves and mustard in a bowl and mix well. Pour mixture over the roast. Cook on low for 6 to 8 hours or until tender.
Remove the roast to a serving platter and keep warm. Skim and discard the fat from the top of the drippings and add enough water to the drippings to make 2 cups. Pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water in a small bowl and mix well. Add the cornstarch mixture to the boiling liquid, stirring constantly. Cook until thickened, stirring constantly. Season to taste with salt. Serve with the sliced pork
Serves 4 to 6
Enjoy
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