From the kitchen of Kay Putano. Pork loin flavored
with cranberry juice, cranberry sauce, cloves and
Preheat oven to 350.
Mash in a bowl:
2 cans jellied cranberry sauce, 16 oz each
1 c sugar
1 c cranberry juice
2 tsp dry mustard
1/2 tsp cloves
6 lb pork loin
Cook until roast reaches 145 to 150.
Pour the pork juices/ sauce into a pot.
Boil over med- high heat.
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."