1 boneless whole pork loin roast (2 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup Dijon mustard (used a stone ground mustard this time)
3 tablespoons brown sugar
3 tablespoons lemon juice
1 tablespoon cornstarch
1/4 cup cold water
Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160°.
Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Yield: 8 servings.