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CRANBERRY PORK ROAST

CHEF'S NOTES AND COMMENTS:

None

INGREDIENTS:

2 ½ to 3lb. boneless pork loin roast
16-oz. can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
2 tablespoons cornstarch
2 tablespoons cold water
Salt to taste

INSTRUCTIONS:

Prep Time: approximately 6-8 hours

1. Place pork roast in a slow cooker.

2. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast.

3. Cover and cook on low for 6 to 8 hours or until meat is tender.

4. Remove roast and keep warm.

5. Skim fat from juices; discard.

6. Add broth to a 2-cup measuring cup, adding water if necessary to equal 2 cups liquid.

7. Pour into saucepan and bring to a boil over medium-high heat.

8. Combine cornstarch and cold water to make a paste; stir into saucepan.

9. Cook and stir until thickened.

10. Season with salt.

11. Serve over sliced pork.

Servings: 4 to 6


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