2 1/2 to 3 lb. boneless rolled pork loin roast
16 oz. can jellied cranberry sauce
1 c. sugar
1 tsp. dry mustard
1/4 tsp. ground cloves
2 tbsp. cornstarch
2 tbsp. cold water
salt to taste

Place roast in slow cooker. In a medium bowl, mash cranberry sauce. Stir in sugar, mustard and cloves. Pour over roast. Cover and cook on low for 6 to 8 hours or until tender. Remove roast and keep warm. Skim fat. Measure 2 cups of the liquid (add water if needed) and pour into saucepan. Bring to boil over medium heat. Combine cornstarch and cold water to make a paste. Stir into a gravy. Cook and stir until thickened. Season with salt.