CRANBERRY PORK -- (Serves 6-8)
1
boneless rolled pork loin roast (3-4 lbs), halved
2 tablespoons canola oil
1 can (14 ounces) whole berry cranberry sauce
¾ cup sugar
¾ cup cranberry juice
1 teaspoon ground mustard
1 teaspoon pepper
¼ teaspoon ground cloves
¼ cup cornstarch
¼ cup water
Salt to taste
1. 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.2. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160 degrees. Remove roast and keep warm.
3. In a saucepan, combine cornstarch, water, and salt until smooth. Stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.