1 Pork tenderloin cleaned
1 16 oz can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 Tbsp cornstarch
2 Tbsp cold water
1 tsp salt
Place the tenderloin in the slow cooker. Combine cranberry sauce, sugar, cranberry juice, mustard and cloves, pour over roast.
Cover and cook on low 6-8 hours.
Remove roast and keep warm. Skim fat from juices. Measure 2 cups adding water if needed. Pour into saucepan. Bring to a boil over medium heat. Combine cornstarch in cold water to make a paste. Stir into gravy. Cook and stir until thickened. Season with salt and serve with pork.
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