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1 boneless rolled pork loin roast (2-1/2 to 3 pounds)
1 can jellied cranberry sauce (16 oz.)
1 tsp. dry mustard
1/4 tsp. ground cloves
1/2 cup sugar
1/2 cup cranberry juice
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 meat. 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 gravy. Cook and stir until thickened. Season with salt.

Serve with sliced pork.

Yield: 4-6 servings

Submitted by: Tom Hausherr
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