Cranberry Pork Roast

Ingredients:

• 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

Instructions:

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.