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Ingredients
- 2 lb boneless pork top loin rolled
- 16 ounce cranberry sauce jellied
- 1/2 c. water
- 1 tsp mustard dry
- 1/4 tsp grnd cloves (I used more)
- 2 Tbsp. cornstarch
- 2 Tbsp. water cool salt to taste ( I did not add in any)
Directions
- (If serving to company can add in a little sugar to the cranberries, adds
- Servings: 4
- 1. Place pork roast in slow cooker.
- 2. In a medium bowl, mash cranberry sauce, mustard and cloves.
- 3. Pour over roast, cover and cook on low for 6 - 8 Hours. or possibly until meat is tender.
- 4. Remove roast and keep hot.
- 5. Skim fat from juices: measure 2 c., adding water if necessary, and pour into a saucepan.
- 6. Bring to a boil over medium heat.
- 7. Combine carnstarch and cool water to make a paste - stir into gravy
- 8. Cook and stir till thickened. (Season with salt if you like)
- 9. Serve over the sliced pork roast.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 169g | |
| Calories 66 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.31g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 65mg | 3% |
| Potassium 13mg | 0% |
| Total Carbs 15.19g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.06g | 0% |
| Protein 0.29g | 0% |
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