Taste of Home
Cranberry Pork Roast
TOTAL TIME: Prep: 10 min. Cook: 6-1/4 hours
YIELD: 6 servings.
"Guests rave about this tender roast, and I love preparing it because it's so simple," relates Audrey Thibodeau of Mesa, Arizona. "The gravy is delicious over creamy mashed potatoes.
Ingredients
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1 boneless rolled pork loin roast (2-1/2 to 3 pounds)
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1 can (14 ounces) jellied cranberry sauce
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1/2 cup sugar
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1/2 cup cranberry juice
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1 teaspoon ground mustard
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1/4 teaspoon ground cloves
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2 tablespoons cornstarch
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2 tablespoons cold water
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Salt to taste
Directions
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1.
Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low until meat is tender, 6-8 hours.
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2.
Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir until thickened, 2 minutes. Season with salt. Serve with sliced pork.
Nutrition Facts
8 ounce-weight: 429 calories, 9g fat (3g saturated fat), 94mg cholesterol, 71mg sodium, 50g carbohydrate (37g sugars, 1g fiber), 37g protein.
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