Cranberry Pork Roast
1 boneless rolled pork loin roast, about 3 lbs.
1 can (16 oz.) jellied cranberry sauce
1/2 cup cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water
Salt to taste
Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 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 sauce. Cook and stir until thickened. Season with salt (optional). Serve with sliced pork. 4-6 servings.
Note: I have made this using the Hormel pork loins in a package, which are practically fat-free. It was very lean meat and tasty just serving with the cranberry mixture it cooked in without making the sauce..
Nutrient Analysis: Per serving:
Sat. fat: 8.0