Slow Cooker Cranberry Pork Roast

My favourite season has finally started ... FALL! Time to get out the mighty crockpot! If you don't own one I highly recommend getting one. They are so easy and the meats you cook in them come out 'fall off the bone' tender.

This is one of my favourite 'go to' recipes. It's easy and I love that I can have a lot of dinner prepped before I even sit down to breakfast! I also get some bread ready to go in my bread machine so the only thing that I have to do around dinner time is make some mashed potatoes (which are a must because the gravy this roast makes is unbelievably yummy!) and a vegetable.

1 (3lb) boneless pork loin roast
1 (16oz) can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice OR apple juice
1 tsp dry mustard
1/4 tsp cloves

2 tbsp cornstarch
2 tbsp cold water
To taste salt and pepper

Place pork roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, juice, mustard and cloves. Pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.

Remove roast from slow cooker and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a medium-sized saucepan. Bring to a boil.

Combine cornstarch and water until smooth; stir into gravy. Cook and stir until thickened. Season with salt and pepper. Serve with slice pork and mashed potatoes.

Tip: Any leftover pork can be used with my Harvest Pork Stew.