2 lb. pork loin roast
1 (15 oz.) can whole-berry cranberry sauce (not jellied!)
1/4 cup Dijon mustard
3 tbsp. brown sugar
3 tbsp. lemon juice

Put roast in Crock-Pot. In medium bowl, mix together cranberry sauce, Dijon mustard, brown sugar and lemon juice. Pour over roast.

Cook on LOW for 4 to 6 hours, or until meat thermometer registers 160°F and meat is tender.

Remove roast from Crock-Pot. Strain cooking juices in a 2 cup measure, adding water if needed.

GRAVY:

1 tbsp. corn starch
1/4 cup cold water
2 cups reserved cooking juices

In saucepan, combine corn starch and 1/4 cup cold water, stirring till smooth. Stir in the 2 cups of cooking juices. Bring to a boil, cook and stir about 3 minutes to thicken. Serve gravy with pork.

Submitted by: Vicki Thompson