From the kitchen of Kay Putano
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.