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Ingredients
| pork tenderloin: 3 lbs (pork loin is better than pork tenderloin) |
| canned cranberry sauce: 1 lb (jellied or whole) |
| granulated sugar: 1/2 cup (optional) |
| sweetened cranberry juice: 1/2 cup (you can use water instead of juice) |
| mustard powder: 1 tsp |
| ground cloves: 1/4 tsp |
| cornstarch: 2 Tbl |
| water: 2 Tbl |
Cranberry Pork Roast
User rating:
use your slow cooker crock pot
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Prep Time
15 min -
Cook Time
300 min -
Servings
6 serving(s)
Tags
Place pork in a slow cooker. Mash cranberry sauce, stir in sugar, juice, mustard, and cloves ---pour over pork.
Cover and cook on High for 5-6 hours, or until meat is tender.
Remove roast and keep warm.
Skim fat from juices, measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
The gravy is delicious over creamy mashed potatoes!
Note: I prefer to omit the 1/2 cup of sugar, so the gravy is not quite so sweet.
If the pork is 4 lbs, cook 6-7 hours on High heat until tender.
You can make more gravy if you have extra juice from the meat.