From the kitchen of Kay Putano. Pork loin flavored
with cranberry juice, cranberry sauce, cloves and
mustard.
Preheat oven to 350.
Mash in a bowl:
2 cans jellied cranberry sauce, 16 oz each
Stir in:

1 c sugar
1 c cranberry juice
2 tsp dry mustard
1/2 tsp cloves

Pour over:

6 lb pork loin
Cook until roast reaches 145 to 150.

Pour the pork juices/ sauce into a pot.
Boil over med- high heat.
Combine:
4 Tbsp cornstarch
4 Tbsp cold water

Stir cornstarch slurry into pork sauce.
Cook & stir until thickened into a gravy.
"When life throws you a rainy day, play in the puddles."
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