Very simple crockpot pork roast in a sweet gravy. When I made this roast I left out the cloves as cloves can become so strong. Also I thought I had cranberry juice but it turned out I had apple/raspberry juice so I used that instead. I didn't thicken the sauce on the stove from a time factor, so I added the cornstarch paste after 4 hours of cooking and cooked the roast for 8 hours. This came from 31 Delicious & Nutritious Crockpot Pork.

Ingredients

4 serv.

boneless rolled pork loin roast2 1⁄2 - 3 lbs
2 1⁄2 - 3
jellied cranberry sauce16 ounces
dry mustard1 teaspoon
ground cloves↗1⁄4 teaspoon
sugar↗1⁄2 cup
cranberry juice↗1⁄2 cup
cornstarch↗2 tablespoons
cold water2 tablespoons
salt↗
to taste

Step-by-step instructions

1
Place pork roast in a slow cooker.
2
Mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves in a bowl. Pour over meat.
3
Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm.
4
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.
5
Serve with sliced pork.

Source: food.com

Original recipe ↗

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