Cranberry Pork Roast
- 2 pound pork tenderloin, frozen
- 1 can (16 oz.) jellied cranberry sauce
- 1/2 cup sugar
- 1/2 cup cranberry juice
- 1 teaspoon dry mustard
- 1/4 teaspoon ground cloves
- Additional for Sauce:
- 2 tablespoons Clabber Girl Cornstarch
- 2 tablespoons water
Place tenderloin in slow-cooker. In a medium bowl, mix together jellied cranberry sauce, sugar, cranberry juice, dry mustard and ground cloves. Pour over roast. Cover and cook on low for 8 hours.
When tenderloin is done, place meat on serving platter.
Drain 2 cups of juice from the roast. Place in saucepan and bring to a boil over medium heat. In a small cup, mix together Clabber Girl Cornstarch and water. Whisk together and cook for 1 minute until thick an bubbly. Pour over pork tenderloin and serve.