Yields 8 servings: 3 lb pork loin 1 (14 oz) can jelled cranberry sauce 1/2 c. cranberry juice 1/2 c. sugar 1 tsp mustard 1/2 tsp ground cloves 2 Tbsp cornstarch 2 Tbsp cold water

1. Place roast in slow cooker. In a medium size bowl mash cranberry sauce; stir in cranberry juice, sugar and seasoning until mixed. Pour mixture over pork loin. Cover and cook on low for 6-8 hours. 2. Remove pork loin from crock pot to platter and cover with tin foil to keep warm. Measure 2 c. of liquid from the crock pot using as much fat from the liquid as possible. Pour liquid into saucepan and bring to a boil over medium heat. 3. In a small bowl combine cornstarch and cold water to make paste. Stir paste mixture into saucepan. Cook and stir until thickened. Serve with pork.